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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Beef and peppers have always complimented each other so putting them together in this main dish was a no brainer.—Anita Foster, Fairmount, Georgia Ingredients:
2 tablespoons vegetable oil |
1-1/4 pounds beef top round steak or top sirloin steak, cut into 1-inch cubes |
1 garlic clove, minced |
1 medium onion, cut into wedges |
1 medium red bell pepper, seeded and cut into strips |
1 medium green bell pepper, seeded and cut into strips |
1 can (10-1/2 ounces) beef broth |
1/4 cup water |
3 tablespoons cornstarch |
salt and pepper to taste |
hot cooked rice |
Directions:
1. Heat oil in skillet, brown beef on all sides. Add the garlic and continue to cook for 2 minutes. Add onion, peppers and broth; cover and simmer 20 minutes.
2. Combine water and cornstarch; stir into broth. Cook and stir until gravy is thick and shiny. Add seasonings. Serve over hot cooked rice. Yield: 4 servings.
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