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Pepper Steak


  • 1 lb. boneless beef top sirloin steak, well trimmed and cut in 3/4 inch thick pieces
  • 2 Tbsp. vegetable oil, divided
  • salt and pepper, to taste
  • 2 green peppers, sliced
  • 1 medium onion, chopped
  • 1 garlic cloves, pressed
  • 1 cup beef broth
  • 1/4 cup water
  • 1 1/2 Tbsp. cornstarch
  • 1 Tbsp. soy sauce
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  • 1 can whole tomatoes; drained and chopped (14 oz.)
  • hot cooked rice or noodles


Cut steak in half and then crosswise into 1/8 inch thick strips. In large nonstick skillet, heat 1 Tbsp. of the oil over medium high heat. Add beef; cook and stir 2-3 minutes or until browned. Remove from skillet with slotted spoon; season with salt and pepper and set aside. In same skillet over medium high heat, heat remaining 1 Tbsp. oil. Add bell peppers, onion and garlic; cook and stir 2-3 minutes or until tender. In medium bowl, combine broth, water, cornstarch and soy sauce. Add soy sauce mixture and tomatoes to skillet. Cook, stirring constantly, until sauce boils and thickens. Return beef to skillet; cook until heated through. Serve over rice.

By Robin from Washington, IA

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