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Pepper Steak Recipe

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This speedy steak recipe comes from my mom's files. It's always been a favorite.—Nicky Hurt, APO, England

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Pepper Steak Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

10 20 30

Ingredients

1 pound beef top sirloin steak, cut into thin strips
1 tablespoon canola oil
2 garlic cloves, minced
2 cans (14-1/2 ounces each) beef broth
1 small sweet red pepper, sliced
1 small green pepper, sliced
4-1/2 teaspoons cornstarch
1/4 cup water
4 cups hot cooked rice

Directions

In a large skillet over medium-high heat, brown steak in oil. Add garlic; cook 1 minute longer. Drain. Add broth; bring to a boil. Reduce heat; simmer, uncovered, for 12-16 minutes or until broth is reduced by half.
Add peppers. Combine cornstarch and water until smooth; stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 4 servings.

Originally published as Pepper Steak in Country Woman July/August 2002, p35

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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