Skillet Pepper Steak and Rice 1 (10 ½ oz) can beef broth 3 T. cornstarch, divided 2 T. soy sauce 1 tsp. sugar 2 tsp. minced fresh or 1 tsp ground ginger ½ tsp salt ½ tsp pepper 1 lb. boneless top sirloin steak, cut into thin slices 1 T. vegetable oil 1 green bell pepper, sliced 1 medium-size onion, sliced ½ (8 oz.) container sliced fresh mushrooms 1 garlic clove, pressed Cooked rice Whisk together beef broth, 1 T. cornstarch, soy sauce, sugar, and ginger, set aside. Combine remaining 2 T. cornstarch, salt and pepper, dredge steak slices in mixture. Heat oil in a large skillet or wok over medium-high heat; add steak, and stir-fry 4 minutes or until browned. Add bell pepper, onion, and mushrooms; stir-fry 8 minutes or until tender. Add garlic; stir-fry 1 minute. Stir in broth mixture. Bring to a boil; reduce heat, and simmer 3 to 5 minutes or until thickened. Remove from heat; stir in rice. |
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