Ben Lomond Market Recipes
https://2517.unified-web.com/Recipes/Detail/5112/
Pepper Steak
Yield: 2 servings
Ingredients
| 1/2 | lb. | round steak (3/4 inch thick) | |
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| 1 | tablespoon | vegetable oil | |
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| 1/4 | cup | onion, chopped | |
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| 1 | clove | garlic, minced | |
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| 1 | beef bouillon cube | ||
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| 3/4 | cup | boiling water | |
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| 1/8 | teaspoon | pepper | |
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| 1 | can | (14.5 oz.) stewed tomotoes | |
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| 1 | medium green pepper, cut into rings | ||
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| 1/4 | cup | cold water | |
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| 2 | tablespoons | cornstarch | |
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| 2 | tablespoons | soy sauce | |
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| hot cooked noodles | |||
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Directions:
Cut meat into 2x1 inch strips; brown in a skillet in hot oil for 10 minutes. Add onion and garlic; cook for 3-4 minutes.
Dissolve bouillon in boiling water; pour into skillet. Sprinkle meat with pepper. Cover and simmer for 35-40 minutes or until meat is tender. Add tomatoes and green pepper; cover and simmer for 10 minutes.
Combine cold water, cornstarch and soy sauce; stir into broth. Bring to a boil; cook and stir for 2 minutes. Serve over hot noodles.
Please note that some ingredients and brands may not be available in every store.
Ben Lomond Market Recipes
https://2517.unified-web.com/Recipes/Detail/5112/
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