a family staple: pepper steak

This meal is da bomb.  My mom has been making it for years, and it's always been one of my favorites.  It's best to have when the peppers are fresh in the summer, but it really doesn't matter. 

Ingredients:

 

3 c. hot cooked rice

1 lb. lean beef round steak, cut 1/2 inch thick

1 T paprika

2 T butter

2 cloves garlic, crushed

1 1/2 c. beef broth

1 c. sliced green onions, including tops

2 green peppers cut into strips (I used red, obvi)

2 T corn starch

1/4 c. each, water & soy sauce

2 large fresh tomatoes, cut into eighths (optional)

 

 

While rice is cooking, pound steak to 1/4 inch wide thickness.  Cut into 1/4 inch strips.  Sprinkle with paprika and allow to stand while preparing other ingredients.  Using a large skillet, brown meat in butter.  Add garlic and broth - cover & simmer for 30 minutes.

 

Stir in onions and peppers - cover & cook five more minutes.  Blend corn starch, water and soy sauce.  Stir into meat mixture.  Cook, stirring until clear and thickened, about two minutes.  Add tomatoes and stir gently.  Serve over beds of fluffy rice.  Serves six.  Or one Jeff and one Stef.

 

My mom always served it with hot crusty rolls & butter.  Mmmmm.