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Meats 1 Servings

INGREDIENTS

2 lb Round Steak or Flank Steak; cut into 1/2" strips
1 Medium-sized onion; sliced
2 Medium-sized green peppers; cut into 1/2" strips
1/2 c Butter or margarine
1 Beef bouillon cube
2 1/2 c Diced tomatoes (may substitute canned – do not drain)
1 cn (3-oz) mushroom stems and pieces, drained
3 tb Soy sauce
3 tb Cornstarch
1 ts Sugar
1 ts Salt
1/4 c Water

INSTRUCTIONS

In a wok, or large skillet, over medium heat melt the butter. Add the beef
strips and stir-fry until lightly browned; remove and set aside. Add the
green peppers and onion to the wok and stir-fry two minutes. Return beef to
the wok and stir in tomatoes, mushrooms and beef bouillon cube. Bring to a
simmer, turn heat to low and cover. Cook for five minutes.
Using a small bowl, mix together remaining ingredients until smooth. Stir
into the beef mixture and continue stirring until pepper steak has
thickened. Serve immediately over hot, cooked rice.
Source: Betty Crocker's Cookbook, circa 1970
Note: I have been known to add 1 Tablespoon of dry sherry. The mushrooms
are my own addition and did not appear in the original recipe. We have
always served this over mashed potatoes. Posted to TNT - Prodigy's Recipe
Exchange Newsletter  by "Peggy L. Makolondra" <pmakolon@mail.wiscnet.net>
on Aug 15, 1997

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