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Tomato Pepper Steak Recipe

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"I like to fix this dish for company," says Donna Brockett of Kingfisher, Oklahoma. "I make plenty...for seconds!"

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6 Servings
Prep: 25 min. Cook: 70 min.

Ingredients

1-1/2 pounds round steak (1/2 inch thick)
1 tablespoon canola oil
1 cup beef broth
2 celery ribs, chopped
1 garlic clove, minced
3 tablespoons soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
2 medium green peppers, julienned
1 medium onion, cut into thin wedges
1 cup sliced fresh mushrooms
2 tablespoons cornstarch
3/4 cup cold water
Hot cooked rice

Directions

Cut beef into 3-in. x 1/4-in. strips. Heat oil in a large skillet; brown beef over medium-high heat. Add broth, celery, garlic, soy sauce, ginger, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 55-60 minutes or until the meat is tender.
Add tomatoes, peppers and onion; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add mushrooms; cover and simmer for 5 minutes or until vegetables have reached desired tenderness.
Combine cornstarch and water until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes. Serve over rice. Yield: 6 servings.

Nutrition Facts: 1 serving (1 each) equals 220 calories, 6 g fat (2 g saturated fat), 64 mg cholesterol, 926 mg sodium, 12 g carbohydrate, 3 g fiber, 29 g protein.

Tomato Pepper Steak published in Taste of Home August/September 1996, p45

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