Pepper Steak And Hot Rice
|Chuck roast||2 Pound, cut into thin strips|
|Cooking oil||3 Tablespoon|
|Water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Beef bouillon cubes||2|
|Red peppers||2 , cut into eighths|
|Green peppers||2 , cut into eighths|
|Soy sauce||2 Tablespoon|
|Hot cooked rice||2 Cup (32 tbs)|
Brown meat in hot oil.
Add 2 cups water and bouillon cubes and bring to boil.
Cover and simmer for 1 hour, or until meat is tender.
Add peppers and simmer for 5 minutes.
Blend cornstarch, soy sauce, and 1/2 cup water.
Add to meat mixture and cook, stirring, until thickened.
Serve with rice and additional soy sauce, if desired.
Makes 4 servings.