Title: Pepper Steak
Categories: Ethnic Beef
Yield: 6 Servings
| 1 1/2 | lb | Top round steak |
| 1/3 | c | Vegetable oil |
| 3/4 | ts | Salt |
| 3 | md | Green peppers, cut in |
| | | 1" pieces |
| 3 | md | Red peppers, cut in 1" |
| | | Pieces |
| 1 1/2 | c | Sliced celery |
| 1/2 | c | Finely chopped onion |
| 1 | cl | Garlic,minced |
| 1 1/2 | c | Beef broth |
| 2 | tb | Cornstarch |
| 1/3 | c | Water |
| 1 | tb | Soy sauce |
| | | Hot cooked rice, optional |
Slice steak,diagonally,into very thin slices,then cut slices into 2"
pieces.In electric skillet,heat oil with heat control set at 350
degrees.Brown meat in hot oil about 2 to 3 minutes.Sprinkle with salt.Add
red and green pepper,celery,onion,garlic and cook 2 minutes. Add beef
broth.Turn heat control to 250 degrees.Cover and cook until vegetables are
tender crisp,about 10 to 12 minutes.Dissolve together cornstarch,water and
soy sauce until smooth.Add to meat mixture.Cook and stir until
thickened,about 3 to 4 minutes.Serve over rice,if desired.Makes 6 servings.