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Beef With Peppers And Tomatoes

chef.tim.lee's picture
  Flank steak 2 Pound
  Green peppers 3 Medium, seeded and sliced
  Onion 4 Ounce, sliced thin
  Garlic 2 Clove (10 gm), minced
  Instant beef broth and seasoning mix 1 Ounce
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Soy sauce 1⁄4 Cup (4 tbs)
  Water 1⁄4 Cup (4 tbs)
  Sherry extract 1⁄2 Teaspoon
  Cornstarch 2 Teaspoon
  Chopped green beans 2 Cup (32 tbs)
  Tomatoes 2 Medium, cut into wedges

Broil steak on a rack about 4 inches from source of heat about 15 minutes, or until rare, turning once.
Cut into thin slices; set aside.
In a nonstick skillet combine green peppers, onion, garlic, broth mix, salt, and pepper; cook for 5 minutes, stirring occasionally.
In a small bowl combine soy sauce, water, and sherry extract.
Add cornstarch; stir to dissolve.
Stir into vegetable mixture; cook until thickened.
Add steak and green beans.
Cook until beans are tender-crisp.
Add tomatoes and cook 3 minutes longer.
Divide evenly.

Recipe Summary

Side Dish
Stir Fried

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