Description
A simple meal recipe that is different from other pepper steak recipes that I have found. Tastes even better on the second day! I have also poured the rice directly into the pot and let it simmer. It soaks up the tomato mixture and is especially good this way.
Ingredients
- 2 pounds beef round steak, cut into thin strips
- 2 tablespoons vegetable oil
- 1 (10.75 ounce) can condensed tomato soup
- 1 (10.5 ounce) can beef consomme
- 4 medium green bell peppers, cut into 1 inch pieces
- ¼ cup soy sauce
- 2 tablespoons cornstarch
- 1 teaspoon white sugar
- ¼ teaspoon ground ginger, or to taste
- ¼ teaspoon garlic salt
- ¼ teaspoon ground black pepper
- 1 ½ cups hot cooked rice
Instructions
- Heat oil in a skillet over medium-high heat; quickly cook and stir sliced beef in hot oil until meat has begun to brown and is no longer pink inside
- about 10 minutes. Remove beef from the skillet and set aside.
- Whisk together condensed soup
- beef consommé
- green peppers
- soy sauce
- cornstarch
- sugar
- ginger
- garlic salt
- and pepper in a saucepan over medium heat. Bring sauce to a simmer and cook
- stirring occasionally
- until bell peppers have begun to soften
- about 10 minutes.
- Stir in beef; simmer until bell peppers are cooked and flavors have blended
- about 20 more minutes. Serve over hot cooked rice.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 8