Tomato Pepper Steak

* Exported from MasterCook II *

TOMATO PEPPER STEAK

Recipe By : Donna Brockett (ToH Aug/Sept 96)
Serving Size : 6 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds round steak (1/2 inch thick)
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
1/4 teaspoon pepper
1 can (14 1/2 oz) diced tomatoes -- undrained
2 medium green peppers -- julienned
1 medium onion -- cut into thin wedges
1 cup sliced fresh mushrooms
2 tablespoons cornstarch
3/4 cup cold water
Hot cooked rice

Cut beef into 3-in x 1/4-in 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. Add mushrooms; 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 mintues. Serve over rice.

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