Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cup(s) julienned green bell pepper
  • 1 1/2 cup(s) julienned red bell pepper
  • 1 1/2 cup(s) thin slices of sweet onion
  • 1 clove(s) garlic
  • 1 1/2 can(s) beef broth, reduced sodium
  • 2 medium fresh tomatoes, quartered
  • dash(es) ginger
  • 1/2 teaspoon(s) garlic salt
  • 1/2 teaspoon(s) blk. pepper
  • 1/4 cup(s) olive oil, extra virgin
  • 2 pound(s) beef chuck, boneless, cut into 1/4-inch strips
  • 1/4 cup(s) lite soy sauce
  • 2 tablespoon(s) corn starch
  • 1/4 cup(s) water, cold
  • sprinkle dash(es) red pepper flakes
  • 1 1/2 cup(s) Minute Rice

Instruction

  • Pour olive oil into a large skillet and add chuck steak, which you cut-up into 1/4-inch strips. Add seasonings and soy sauce. Simmer with the lid on for 5-10 minutes, turning after browned.
  • Slice green bell pepper, red bell pepper, onion into narrow strips. Add to mixture above. Continue simmering and add cut up tomatoes (quartered). Sprinkle some red pepper flakes. Use very little; just for a bit of a bite.
  • Prepare the Minute Rice or you may use brown rice if preferred. Next mix the 2 Tbsp corn starch with 1/4 c of water until smooth. Gradually add it to the pepper steak mixture. Simmer until thickened like gravy (20 minutes or longer). If too thick, depending on your taste add more water.
  • Serve the pepper steak over your rice!