"Sometimes I like to marinade the steak and seasonings the night before," writes LaDonna Reed of Ponca City, Oklahoma. This surprisingly spicy pepper steak is bursting with southwestern flair.
- 1/2 pound beef top round steak, cut into thin strips
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon canola oil
- 1 medium green pepper, julienned
- 1/4 cup chopped onion
- 1 garlic clove, minced
- 1 teaspoon beef bouillon granules
- 3/4 cup hot water
- 1 can (10 ounces) diced tomatoes and green chilies
- 2 tablespoons cornstarch
- 1/4 cup cold water
- Hot cooked noodles, optional
- Sprinkle beef with salt and pepper. In a large skillet, cook beef in oil until no longer pink; remove and keep warm. In the same skillet, saute green pepper and onion until tender. Add garlic; cook 1 minute longer.
- Dissolve bouillon in hot water; stir into skillet with tomatoes. Return beef to the pan; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until meat is tender.
- Combine cornstarch and cold water; stir into meat mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with noodles if desired. Yield: 2 servings.
Originally published as Spicy Pepper Steak in Cooking for 2 Spring 2009, p45
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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