Beef Pepper Steak Recipe

Ingredients
1-1/2 pounds sirloin steak, slightly frozen (for easier slicing)
1 cup thinly sliced mushrooms
2 bell peppers, cut into thin strips
1 medium onion, sliced

1 garlic clove, smashed, peeled and chopped in half
1 (14-ounce) can baby corn, drained
1/4 cup soy sauce
3/4 cup beef broth
1 tablespoon cornstarch
1-1/2 tablespoons water
2 tablespoons oil
2 teaspoons sugar
1 cup stewed tomatoes
Salt and pepper to taste
Instructions
Slice slightly frozen steak into 1/4 inch wide strips.
Mix soy sauce and beef broth in a bowl, mixing well.
Mix the cornstarch and water in a separate bowl or mixing cup.
Brown the steak in oil in a heavy skillet over medium-high heat.
Add the garlic, bell peppers, and onion to the skillet; stir. Cook over medium-high heat for 5 minutes or until onions and peppers start to soften slightly.
Lower heat to medium and stir in mushrooms and corn. Cook for another 5 minutes.
Stir in the soy sauce mixture, the sugar, and salt and pepper to taste; add the stewed tomatoes and bring to a boil, stirring occasionally.
Cover, lower heat, and simmer for approximately 30 minutes or until meat is tender and vegetables are at desired doneness.
Uncover and bring back to a boil before stirring in the cornstarch mixture.
Stir and cook for another 5 minutes.

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Posted in: Steak