Pepper Steak

Name: Pepper Steak
Ingredients: 1 1/4 lb. beef top round or sirloin steak (about 1 inch thick); 2 medium green peppers, cut into strips (3/4-inch wide); 2 Tbsp. soy sauce; uncooked instant rice; 2 or 3 tsp. sugar (optional); 1/4 c. vegetable oil; 1 c. water; 1 Tbsp. cornstarch; 1 medium onion, cut in 1/4-inch slices; 1/2 tsp. garlic salt; 2 medium tomatoes; 1/4 tsp. ground ginger

12 ingredients

11 steps

Ingredients

1 1/4 lb. beef top round or sirloin steak (about 1 inch thick)
2 medium green peppers, cut into strips (3/4-inch wide)
2 Tbsp. soy sauce
uncooked instant rice
2 or 3 tsp. sugar (optional)
1/4 c. vegetable oil
1 c. water
1 Tbsp. cornstarch
1 medium onion, cut in 1/4-inch slices
1/2 tsp. garlic salt
2 medium tomatoes
1/4 tsp. ground ginger

Directions

1

Trim fat from beef.
2

Cut beef into strips (2 x 2 x 1/4-inch). Heat oil in a large skillet.
3

Add beef; cook, turning frequently, until brown, about 5 minutes.
4

Stir in water, onion, garlic salt and ginger; heat to boiling.
5

Reduce heat; cover and simmer 12 to 15 minutes for round steak, 5 to 8 minutes for sirloin.
6

Add green pepper strips during last 5 minutes of simmering.
7

While beef simmers, cook instant rice as directed on package for 4 servings. Blend cornstarch, sugar and soy sauce; stir into beef mixture. Cook, stirring constantly, until mixture thickens.
8

Boil and stir 1 minute.
9

Cut each tomato into eighths and place on beef mixture. Cover; cook over low heat just until tomatoes are heated through, about 3 minutes.
10

Serve with rice.
11

Makes 4 servings, 760 calories per serving.