Tomato Pepper Steak
|Round steak||1 1⁄2 Pound|
|Cooking oil||1 Tablespoon|
|Beef broth||1 Cup (16 tbs)|
|Celery ribs||2 , chopped|
|Garlic||1 Clove (5 gm), minced|
|Soy sauce||3 Tablespoon|
|Ground ginger||1⁄2 Teaspoon|
|Canned diced tomatoes||14 1⁄2 Ounce, undrained (1 Can)|
|Green peppers||2 Medium, julienned|
|Onion||1 Medium, cut into wedges|
|Mushrooms||1 Cup (16 tbs), sliced|
|Cold water||3⁄4 Cup (12 tbs)|
|Hot cooked rice||1 Cup (16 tbs)|
Cut beef into 3-in.x 1/4-in.strips.
Heat oil in a large skillet; brown beef over medium-high heat.
Add broth, celery, garlic, soy sauce, ginger, salt and pepper; bring to a boil.
Reduce heat; cover and simmer for 55-60 minutes or until the meat is tender.
Add tomatoes, peppers and onion; bring to a boil.
Reduce heat; cover and simmer for 5 minutes.
Add mushrooms; cover and simmer for 5 minutes or until vegetables have reached desired tenderness.
Combine cornstarch and water until smooth; add to pan.
Bring to a boil; cook and stir for 2 minutes.