Spanish Steak Strips
|Lean rare roast beef/Round steak||1 Pound, cut in 1/2-inch strips (3 Cups)|
|Canned tomatoes||1 Pound (1 Can, Undrained)|
|Onion||1 , sliced|
|Garlic||1 Clove (5 gm), minced|
|Stuffed olives||8 , sliced (Spanish Type)|
|Green pepper||1 , seeded, sliced in 1-inch squares|
|Chili powder||1⁄4 Teaspoon (Or More)|
|Cumin seed||1 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
1.Mix beef, tomatoes, onion, garlic, olives, pepper, salt, chili powder, oregano, basil and cumin seed.
2.Put the mixture in the refrigerator for 1 hour.
3.Take a 10 inch skillet; put the mixture in it and cook on low flame for 10 minutes.
4.Combine cornstarch with water and add the cornstarch mixture to the skillet.
5.Let the ingredients cook until thick.