Pepper Steak

  • 1-1/2 pounds boneless sirloin steak
  • 2 tablespoons canola oil
  • 1 10-3/4-ounce can beef broth, undiluted
  • 1 medium onion, sliced
  • 2 medium green peppers cut in 1/4-inch strips
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground ginger (see Note below)
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 1 teaspoon sugar
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons 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.

Makes 4 to 6 servings.

Recipe editor

Note: Depending upon your personal taste and/or spirit of adventure, either five-spice powder or garam masala is an acceptable substitute for the ginger in this recipe.
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