Three Pepper Smothered Minute Steak
|Red bell pepper||1 Medium|
|Yellow bell pepper||1 Medium|
|Green bell pepper||1 Medium|
|Beef broth||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced or crushed through a press|
|Black pepper||1⁄4 Teaspoon|
|Olive oil/Other vegetable oil||1 Tablespoon|
1 Cut the bell peppers lengthwise into thin strips. Thinly slice the onion.
2 In a medium saucepan, bring the beef broth, garlic, oregano and black pepper to a boil over medium-high heat. Add the bell peppers and onion. Let return to a boil, then reduce the heat to low, cover and simmer for 5 minutes.
3 Meanwhile, in a medium nonstick skillet, warm the oil over medium-high heat until hot but not smoking. Add the steak and brown all over, about 3 minutes per side. Remove from the heat and cover loosely to keep warm.
4 In a small bowl, blend the water and cornstarch. Return the broth and peppers to a boil over medium-high heat. Stir in the cornstarch mixture and cook, stirring, until the broth thickens slightly, 1 to 2 minutes.
5 Cut the steak into serving portions and serve topped with the peppers.