Name: Tomato Pepper Steak
Ingredients: 1 1/2 lb Round steak 1/2 inch thick; 1 tb Cooking oil; 1 c Beef broth; 2 Celery ribs; 1 Clove garlic, minced; 3 tb Soy sauce; 1/2 ts Ground ginger; 1/2 ts Salt; 1/4 ts Pepper; 1 14.5oz can diced tomatoes, undrained; 2 md Green peppers, julienned; 1 M onion, cut in thin wedges; 1 c Sliced fresh mushrooms; 2 tb Cornstarch; 3/4 c Cold water; Hot cooked rice

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CATEGORY	CUISINE	TAG	YIELD
Meats		Not, Sent	6	Servings

INGREDIENTS

1 1/2	lb	Round steak 1/2 inch thick
1	tb	Cooking oil
1	c	Beef broth
2		Celery ribs
1		Clove garlic, minced
3	tb	Soy sauce
1/2	ts	Ground ginger
1/2	ts	Salt
1/4	ts	Pepper
1		14.5oz can diced tomatoes, undrained
2	md	Green peppers, julienned
1		M onion, cut in thin wedges
1	c	Sliced fresh mushrooms
2	tb	Cornstarch
3/4	c	Cold water
		Hot cooked rice

INSTRUCTIONS

Cut beef into 3x4 inch strips. Heat oil in a large skillet; brown beef over
medium-high heat. Add broth, celery, garlic, soy sauce, ginger, salt and
pepper; bring to a boil. Reduce heat; cover and simmer for 55-60 minutes or
until the meat is tender. Add tomatoes, peppers and onion; bring to a boil.
Reduce heat; cover and simmer for 5 minutes or until vegetables have
reached desired tenderness. Combine cornstarch and water until smooth; add
to pan. Bring to a boil; cook and stir for 2 minutes. Serve over rice.
Posted to MC-Recipe Digest V1 #326
Recipe by: Taste of Home - August/September '96
From: Carol Taillon <taillon@access.mountain.net>
Date: Sun, 1 Dec 1996 23:25:53 -0500 (EST)

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