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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I first had this for dinner at the house of a good friend and it was delicious! That was at least 10 or more years ago and I still make it for my family and company, too. Ingredients:
3 cups hot cooked rice |
1 lb lean round steak, cut into 1/2-inch strips |
1 tablespoon paprika |
2 tablespoons butter |
2 garlic cloves, crushed |
1 1/2 cups beef broth (oxo or bouillon will do) |
1 cup sliced green onion |
2 green peppers, cut into strips |
2 tablespoons cornstarch |
1/4 cup water |
1/4 cup soy sauce |
2 large tomatoes, cut into 8 's |
Directions:
1. Method: While rice is cooking, pound meat to 1/4 thickness.
2. (I use sandwich steaks, inside or outside round as it eliminates the need for pounding.) Sprinkle meat with paprika and allow to stand while preparing other ingredients.
3. Using a large skillet, brown meat in butter.
4. Add garlic and broth and simmer covered for 30 minutes.
5. Stir in onions and green peppers.
6. Cover and cook 5 minutes more.
7. Blend cornstarch, water and soy sauce.
8. Stir into meat mixture.
9. Cook, stirring until clear and thickened- about 2 minutes.
10. Add tomatoes and stir gently.
11. Serve over fluffy rice.
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