Monday, April 16, 2012

Pepper Steak

This recipe was adapted from one my mother in law makes. It has been a family favorite for some time now.

serves 8 ( 6 points +)

  • 2 lbs. lean sirloin sliced thin
  • 1 c. onion, chopped
  • 1 bell pepper, sliced
  • 3 Roma Tomatoes, chopped
  • 4 beef bouillon cubes
  • 2 c. water
  • garlic powder, salt and pepper to taste
  • 2 T. cornstarch
  • 3-4 T. water
  • 4 c. cooked rice
  • 1 tsp. canola oil

Sprinkle sirloin with salt, pepper and garlic to taste. Heat a large nonstick skillet coated with cooking spray and oil. Brown beef until no longer pink. Add peppers, onions, bouillon cubes and 2c. water. Cover and simmer until steak and veggies are tender ( about 30 minutes) Add tomatoes and cook and additional 5 minutes. Bring to a boil. Mix cornstarch with 3-4 T. water. Add to pan and stir until thickened. Add more seasoning if desired. Serve over rice.

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