Garlic Pepper Steak With Tomato
|Sirloin steak||1 1⁄2 Pound (1/2 Inch Thick)|
|Onions||2 Medium, chopped|
|Beef broth||1 Cup (16 tbs)|
|Soy sauce||3 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Green peppers||2 , cut into 1-inch pieces|
|Cold water||1⁄4 Cup (4 tbs)|
|Tomatoes||2 , peeled and cut into eighths|
|Hot cooked rice||4 Cup (64 tbs)|
Trim fat and bone from meat; cut meat into 4 to 6 serving pieces.
Grease large skillet lightly with fat from meat.
Brown meat thoroughly on one side; turn and season with 1/4 teaspoon salt.
Brown other side of meat; turn and season with remaining.
1/4 teaspoon salt.
Push meat to one section.
Add onion; cook and stir until tender.
Stir in broth, soy sauce and garlic.
Cover; simmer 10 minutes or until meat is tender.
Add green peppers.
Cover; simmer 5 minutes.
Blend cornstarch and water; stir gradually into meat mixture.
Cook, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Add tomatoes; heat through.