Chinese Pepper Steak With Rice
|Olive oil||2 Teaspoon|
|Onion||1 Large, thinly sliced|
|Green pepper||1 , thinly sliced|
|Sweet yellow pepper||1 , thinly sliced|
|Plum tomatoes||3 Large, thinly sliced|
|Lean beef top round steaks||1 Pound, trimmed of all visible fat and cut into 1/4 inch by 2 inch strips|
|Minced fresh ginger||1 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Defatted low sodium beef broth||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Reduced sodium soy sauce||1⁄4 Cup (4 tbs)|
|Hot cooked rice||3 Cup (48 tbs)|
Warm 1 teaspoon of the oil in a large no-stick skillet over medium heat.
Add the onions, green peppers, and yellow peppers.
Cook, stirring, for 5 to 7 minutes, or until softened.
Add the tomatoes and cook, stirring, for 2 minutes.
Transfer to a large bowl.
Add the remaining 1 teaspoon oil to the skillet and heat until warm.
Place the beef on a large plate and sprinkle with the cornstarch.
Toss to coat.
Add to the skillet and cook, stirring, for 2 minutes, or until lightly browned.
Add the ginger and garlic.
Stir for 1 minute, or until fragrant.
Add the broth, water, and soy sauce to the skillet.
Using a wooden spoon, scrape up any browned bits from the bottom and sides of the skillet.
Bring to a boil over medium-high heat.
Reduce the heat to medium-low, cover, and simmer for 25 minutes, or until the beef is tender.
Stir in the onion mixture.
Cook for 5 minutes, or until the vegetables are heated through.
Add more water, if necessary, to thin the sauce.