Stove Top Steak and Peppers
If you shop for the steak the same day you are preparing the Stove Top Steak and Peppers, look for the sell by date on the wrapper. If it is the same day, most stores will discount the price of the meat $1 or more.
1 1/2 lb London broil, 1 1/2 inches thick
1 green bell pepper and 1 red bell pepper
1/4 cup vegetable oil
1 clove garlic, minced
2 medium tomatoes, coarsely chopped
1 1/4 cup beef broth, divided
1 cup chopped onion
2 Tbsp cornstarch
1 Tbsp Worcestershire sauce
6 Tbsp soy sauce
1/4 tsp ground ginger
1/2 tsp sugar
1/4 tsp pepper
4 cup hot cooked white rice
Cut steak and bell peppers into strips. Heat oil in a large skillet over high heat; add steak. Saut� until browned, about 5 minutes.
Add garlic, tomatoes and 1 cup broth to skillet; reduce heat. Simmer, covered, until tender, about 25 minutes; add onion and bell peppers. Cook, covered, for 10 minutes.
Mix cornstarch and remaining 1/4 cup broth in a small bowl until smooth. Stir into steak mixture.
Add Worcestershire sauce, soy sauce, ginger, sugar and pepper to skillet; mix well. Cook, stirring continually, until slightly thickened. Serve over hot rice.
Stove Top Steak and Peppers tip: The steak will slice evenly and thinly if first chilled in the freezer until firm.