Pepper Beef Balls
|Onion||1 Medium, sliced|
|Water||1 1⁄2 Cup (24 tbs)|
|Instant beef bouillon||1 1⁄2 Teaspoon|
|Garlic salt||1⁄2 Teaspoon|
|Soy sauce||3 Tablespoon|
|Green peppers||2 Medium, cut into strips|
|Tomato||1 Large, cut into eights|
Prepare Basic Meatballs and set aside.
Melt butter in large skillet.
Add onion; cook and stir until tender.
Add cooked meatballs, 1 1/2 cups water, the bouillon, garlic salt, ginger and soy sauce; heat to boiling.
Reduce heat; cover and simmer 10 minutes, stirring occasionally.
Add green pepper.
Mix cornstarch and 2 tablespoons water; stir into sauce mixture.
Cook, stirring carefully, until mixture thickens and boils.
Cover and simmer until pepper is crisp-tender, about 3 minutes.
Add tomato; cover and heat 2 to 3 minutes.
Hot cooked rice makes an ideal accompaniment for this zesty dish.