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Tomato Pepper Steak Recipe

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This recipe for Tomato Pepper Steak, by , is from The Mary Peternell Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Juliann Armbrust
Added: Sunday, November 11, 2007


1-1/2 pounds round steak
1 tablespoon cooking oil
1 cup beef broth
2 celery ribs, chopped
1 garlic clove, minced
3 tablespoons soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 (14-ounce) can diced tomatoes, undrained
1 green pepper, julienne
1 red pepper, julienne
1 medium onion, cut into thin wedges
2 Tablespoons corn starch
3/4 cup cold water
Hot cooked rice

Cut beef into thin strips. Heat oil in a large skillet/wok; brown beef over medium heat. Add broth, celery, garlic, soy sauce, ginger, salt and pepper; bring to a boil. Reduce heat; cover and simmer for an hour or until the meat is tender. Add tomatoes, peppers and onion; bring to boil. Reduce heat; cover and simmer for 5 minutes or until vegetables have reached desired tenderness. Combine cornstarch and water, stir until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes. Serve over rice.




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