Beef Pepper Steak with Rice
1 pound sirloin steak (or other steak), cut into thin 2-inch strips
1-2 Tablespoons oil
2 onions, sliced into 2-to-3-inch slices
1 large clove garlic, minced
2 tomatoes, diced
1 green bell pepper, sliced into thin, 2-inch slices
1 red bell pepper, sliced into thin, 2-inch slices
1 yellow bell pepper, sliced into thin, 2-inch slices
1 cup beef broth
1/2 teaspoon salt
2 Tablespoons soy sauce
1/2 cup cold water
2 Tablespoons cornstarch
3-4 cups of hot cooked rice
In large skillet or stock pot, fry steak, onions, and garlic in oil over meduim heat.
When onions are starting to turn translucent and steak is partially cooked (still some pink), add tomato, beef broth, salt, and soy sauce.
Cover and simmer for about 10 minutes, until meat is tender.
Add bell peppers and stir to mix them in.
Cook for about 5 minutes, until peppers are crisp-tender, or almost as cooked as you prefer.
In small bowl, whisk together cornstarch and water.
Add to pepper steak pan, stirring to avoid lumps and cook until mixture thickens.
(Boil/simmer for about 3 minutes.)
Serve over hot rice.