Beef With Peppers And Tomatoes
|Flank steak||2 Pound|
|Green peppers||3 Medium, seeded and sliced|
|Onion||4 Ounce, sliced thin|
|Garlic||2 Clove (10 gm), minced|
|Instant beef broth and seasoning mix||1 Ounce|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Sherry extract||1⁄2 Teaspoon|
|Chopped green beans||2 Cup (32 tbs)|
|Tomatoes||2 Medium, cut into wedges|
Broil steak on a rack about 4 inches from source of heat about 15 minutes, or until rare, turning once.
Cut into thin slices; set aside.
In a nonstick skillet combine green peppers, onion, garlic, broth mix, salt, and pepper; cook for 5 minutes, stirring occasionally.
In a small bowl combine soy sauce, water, and sherry extract.
Add cornstarch; stir to dissolve.
Stir into vegetable mixture; cook until thickened.
Add steak and green beans.
Cook until beans are tender-crisp.
Add tomatoes and cook 3 minutes longer.