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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
1 1/2 lbs boneless sirloin steak
2 tbsp canola oil
1 (10 3/4 oz) can beef broth, undiluted
1 medium onion, sliced
2 medium green peppers cut in 1/4 inch strips
1/2 tsp garlic powder
1/2 tsp ground ginger (see Note below)
1 tbsp plus 1 tsp cornstarch
1 tsp sugar
1/4 tsp ground black pepper
2 tbsp soy sauce
2 medium, ripe tomatoes, peeled and cut into wedges
Hot cooked white or brown rice
Slice steak across the grain into 2x1/4 inch strips. (Steak will slice easier if partially frozen first.) Brown steak pieces in oil over medium-high heat, turning frequently, for about 5 minutes. Add beef broth, onion and green pepper slices, garlic powder and ground ginger. Reduce heat to low and simmer 5 minutes, stirring occasionally, until vegetables are crisp-tender.
Combine the cornstarch, sugar, black pepper and soy sauce, stirring well. Stir cornstarch mixture into skillet contents. Bring to a boil and, stirring constantly, boil for 1 minute or until sauce has thickened. Remove from heat, add tomato wedges, and toss gently. Serve immediately over hot rice. Serves 4-6
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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
1 1/2 lbs boneless sirloin steak
2 tbsp canola oil
1 (10 3/4 oz) can beef broth, undiluted
1 medium onion, sliced
2 medium green peppers cut in 1/4 inch strips
1/2 tsp garlic powder
1/2 tsp ground ginger (see Note below)
1 tbsp plus 1 tsp cornstarch
1 tsp sugar
1/4 tsp ground black pepper
2 tbsp soy sauce
2 medium, ripe tomatoes, peeled and cut into wedges
Hot cooked white or brown rice
Slice steak across the grain into 2x1/4 inch strips. (Steak will slice easier if partially frozen first.) Brown steak pieces in oil over medium-high heat, turning frequently, for about 5 minutes. Add beef broth, onion and green pepper slices, garlic powder and ground ginger. Reduce heat to low and simmer 5 minutes, stirring occasionally, until vegetables are crisp-tender.
Combine the cornstarch, sugar, black pepper and soy sauce, stirring well. Stir cornstarch mixture into skillet contents. Bring to a boil and, stirring constantly, boil for 1 minute or until sauce has thickened. Remove from heat, add tomato wedges, and toss gently. Serve immediately over hot rice. Serves 4-6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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