Pepper Steak with Rice

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3 Cups hot cooked rice

1 pound lean beef round steak, cut 1/2 inch thick (I use whatever is on sale)

1 Tablespoon Paprika (not hot)

2 Tablespoons butter or margarine

2 Cloves garlic, crushed

1 1/2 Cups beef broth

1Cup sliced green onions, including tops

2 Green Peppers, cut in strips

2 Tablespoons cornstarch

1/4 Cup EACH water and soy sauce

2 Large fresh tomatoes, cut in eighths (WE OMIT)

While rice is cooking, pound steak to 1/4 inch thickness. Cut into 1/4 inch wide strips. Sprinkle meat with paprika and allow to stand while preparing other ingredients. Using a large skillet, brown meat in butter. Add garlic and broth. Cover and simmer 30 minutes. Stir in onions and green peppers. Cover and cook 5 minutes more. Blend cornstarch, water and soy sauce. Stir into meat mixture. Cook, stirring, until clear and thickened- about 2 minutes. Add tomatoes and stir gently. Serve over beds of fluffy rice. Notes: We like A LOT of broth so I double it. We also just put rice in our bowls and spoon over the pepper steak. I like mine soupy, my husband does not like broth. Make it how you want! To Freeze: Make meat and pepper mixture, cool, place in freezer bag, remove air. To Serve: Thaw in fridge, warm in skillet serve over rice.