Description
A meal in itself. A spicy beef and bell pepper combo served over a bed of rice. This recipe is an instant favorite and economical, too.
Ingredients
- 1 ½ pounds round steak
- 2 tablespoons vegetable oil
- 1 green bell pepper
- 1 (29 ounce) can diced tomatoes
- 4 tablespoons cornstarch
- 1 cube beef bouillon cube
- ¼ cup soy sauce
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- ½ teaspoon ground ginger
- 2 cups water
- 1 cup white rice
- 2 cups water
Instructions
- Trim any fat from steak; thinly slice steak into 2- to 3-inch-long strips. Core and seed bell pepper
- then thinly slice into 3-inch-long strips.
- Heat oil in a large skillet over medium-high heat. Add steak and cook for 2 to 3 minutes. Add bell peppers; cook and stir until peppers start to soften and steak is browned
- 3 to 5 minutes.
- Reduce heat and add diced tomatoes
- soy sauce
- garlic powder
- ginger
- and pepper. Cover and simmer for 10 minutes.
- Stir cornstarch and bouillon cube into water; stir well until dissolved. Pour mixture into the skillet. Cover and simmer
- stirring occasionally
- until sauce thickens to a gravy-like consistency
- about 10 minutes.
- Remove from the heat and serve over hot cooked rice.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 4