Pepper Steak Short Cut
2002-08-23- Course: Main Dishes
- Yield : 6 servings
- Servings : 6 servings
- Prep Time : 30m
- Cook Time : 60m
- Ready In : 1:30 h
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Ingredients
- 2 tbsp canola or vegetable oil
- 1 1/2 lb chuck steak boneless cut in thin strips
- 1 envelope Lipton Onion or Beefy Onion Soup Mix
- 2 cups water
- 2 bell peppers, cut into strips
- 1 - 2 tbsp cornstarch
Directions
Step 1
In a large heavy skillet or cast iron pot, heat the oil and brown the meat. Tip - Pound the meat to make it tender prior to browning.
Step 2
Stir in the onion soup mix blended with 1 1/2 cups of water. Cover and simmer for 30 minutes, stirring occasionally. Add the green peppers, replace the cover and simmer for 10 minutes or until the meat is tender.
Step 3
Stir in the cornstarch and the remaining water. Bring to a boil, then simmer, stirring constantly until sauce is thickened (should take about 5 minutes). Serve over cooked rice.
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