Pepper Steak with Potatoes |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I added potatoes to an Asian family favorite to create well-rounded skillet dish. It's a snap to prepare because the potatoes are prepared in the microwave, plus it is hearty enough to satisfy all the men in our house.—Kristine Marra, Clifton Park, New York Ingredients:
5 medium red potatoes, cut into 1/4-inch slices |
1/2 cup water |
1 pound beef top sirloin steak, thinly sliced |
1 garlic clove, minced |
2 tablespoons olive oil |
1 medium green pepper, julienned |
1 small onion, chopped |
pepper to taste |
4 teaspoons cornstarch |
1 cup beef broth |
Directions:
1. Place the potatoes and water in a microwave-safe bowl; cover and microwave on high for 5-7 minutes or until tender.
2. Meanwhile, in a large skillet, saute beef and garlic in oil until meat is no longer pink. Remove and keep warm; drain drippings. In the same skillet, saute green pepper and onion until crisp-tender. Return beef to the pan. Add potatoes and pepper; heat through.
3. In a small saucepan, combine cornstarch and broth until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Drizzle over meat mixture; toss to coat. Yield: 6 servings.
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