| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Beef | 6 | Servings | |
INGREDIENTS
| 1 | lb | Beef round; 1/2 inch thick |
| 1 | tb | Margarine from soybean oil |
| 1 | sm | Onion; chopped |
| 4 | Cloves garlic; finely chopped | |
| 1 | ts | Dried thyme |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 2 | Bell peppers; cut into 1/4"strips | |
| 1/4 | c | Dry red wine |
| 2 | tb | Cornstarch |
| 1 | c | Beef broth; cold |
| 6 | c | Cooked rice; hot |
INSTRUCTIONS
Trim fat from beef steak. Cut beef with grain into 2 inch strips; cut strips diagonally across grain into 1/4 inch slices. Melt margarine in nonstick skillet over med-high heat. Cook onion, garlic, thyme, salt and pepper in margarine about 3 minutes, stirring occasionally, until onion is tender. Stir in beef and bell peppers. Cook about 4 minutes, stirring occasionally, until beef is no longer pink. Stir in wine; reduce heat. Cover and simmer 5 minutes. Stir cornstarch into broth until dissolved; stir into beef mixture. Cook over med-high heat, stirring constantly, until thickened. Serve over rice. Posted to recipelu-digest Volume 01 Number 407 by James and Susan Kirkland <kirkland@gj.net> on Dec 27, 1997
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