Tomato Pepper Steak

Name: Tomato Pepper Steak
Ingredients: 1-1/2 pounds beef top round steak (1/2 inch thick); 1 tablespoon canola oil; 1 cup beef broth; 2 celery ribs, chopped; 1 garlic clove, minced; 3 tablespoons soy sauce; 1/2 teaspoon ground ginger; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 can (14-1/2 ounces) diced tomatoes, undrained; 2 medium green peppers, julienned; 1 medium onion, cut into thin wedges; 1 cup sliced fresh mushrooms; 2 tablespoons cornstarch; 3/4 cup cold water; Hot cooked rice

16 ingredients

3 steps

Ingredients

1-1/2 pounds beef top round steak (1/2 inch thick)
1 tablespoon canola oil
1 cup beef broth
2 celery ribs, chopped
1 garlic clove, minced
3 tablespoons soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
2 medium green peppers, julienned
1 medium onion, cut into thin wedges
1 cup sliced fresh mushrooms
2 tablespoons cornstarch
3/4 cup cold water
Hot cooked rice

Directions

1

Cut beef into 3-in. x 1/4-in. strips. Heat oil in a large skillet; brown beef over medium-high heat. Add broth, celery, garlic, soy sauce, ginger, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 55-60 minutes or until the meat is tender.
2

Add tomatoes, peppers and onion; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add mushrooms; cover and simmer for 5 minutes or until vegetables have reached desired tenderness.
3

Combine cornstarch and water until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes. Serve over rice.