Tomato Pepper Steak
By Yankee Magazine|Dec 28 2006|
Yield
6
Ingredients
1 1/2 lbs round steak
1 tbsp cooking oil
1 cup beef broth
2 stalks celery, chopped
1 clove garlic, minced
3 tbsp soy sauce
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp pepper
1 can (14 oz) diced tomatoes
2 green peppers, thinly sliced
1 onion, thinly sliced
1 cup fresh mushrooms, sliced
2 tbsp cornstarch
3/4 cups water
Instructions
Cut beef into strips. Heat oil in large skillet; brown beef over medium heat. Add broth, celery, garlic, soy sauce, ginger, salt and pepper. Bring to boil. Reduce heat; Cover and simmer 1 hour or til the meat is tender. Add tomatoes, peppers and onions; bring to boil; reduce heat cover and simmer 5 minutes or til the vegetables have reached desired tenderness. Combine cornstarch and water til smooth; add to pan and bring to boil; cook and stir 2 minutes. Serve over hot white rice.
