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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From Mom's old notebooks Ingredients:
1 1/2 lbs flank steaks |
2 tablespoons soy sauce |
2 (15 ounce) cans diced tomatoes |
1 tablespoon worcestershire sauce |
1 dash hot pepper sauce |
3 tablespoons vegetable oil |
1 medium onion, sliced |
1/2 green pepper, sliced |
1 garlic clove, minced |
1 (4 ounce) can sliced mushrooms |
2 tablespoons cornstarch |
1 1/2 cups beef broth |
Directions:
1. Slice steak thinly on the bias (this will be easier if you freeze the steak for 20-30 minutes first). Combine in a bowl with soy sauce, Worcestershire sauce and hot sauce. Let stand 10-15 minute.
2. Heat oil in heavy skillet. Add beef and stir-fry quickly until meat loses its pink color. Remove from pan to a clean plate and set aside.
3. Add onion, green pepper and garlic to fat remaining in skillet. Sauté until soft. Add mushrooms with their liquid.
4. Stir cornstarch into a little bit of the beef broth until smooth. Add the slurry with the rest of the broth to the vegetables. Bring to a boil and cook 3 minutes. Return meat to pan and cook until hot all the way through.
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