Sweet And Spicy Steak And Peppers
|Peppers||2 Medium (Red/Green)|
|Beef rib eye steak/1 beef rib eye steak, about 1 inch thick / 1 1/2-pound round steak||1 (About 1 Inch Thick)|
|Water||1⁄4 Cup (4 tbs)|
|Bottled steak sauce||1⁄4 Cup (4 tbs)|
|Beef instant bouillon||1⁄2 Teaspoon|
|Salt||To Taste (Salad Oil)|
|Minced parsley||1 Tablespoon (For Garnish)|
1. Cut onion into 8 wedges; separate layers. Cut peppers into 1/2 inch-wide strips. With knife held in slanting position, slice steak into 1/8-inch-thick strips.
2. In medium-sized bowl, mix water, steak sauce, bouillon, sugar, cornstarch, and beef strips.
3. In 5-quart Dutch oven or 12-inch skillet over medium-high heat, in 2 tablespoons hot salad oil, cook onion and peppers until tender-crisp, stirring frequently. With slotted spoon, remove vegetables to plate.
4. In same Dutch oven over high heat, in 1 tablespoon more hot salad oil, cook beef mixture 1 minute or until beef loses its pink color, stirring constantly. Add vegetables; cook just until heated through. Add salt to taste. Sprinkle mixture with minced parsley.