Beef strips are slowly simmered with red and green bell peppers, onions, stewed tomatoes, and seasonings and then served over rice.
2 pounds boneless beef chuck roast, cut in 1/4" strips
2 tablespoons olive or vegetable oil
1 large onion, cut into wedges
1 medium green bell pepper, julienned
1 medium red bell pepper, julienned
3 cloves garlic, minced
2 tablespoons butter or margarine
1 can (14.5 ounce size) stewed tomatoes
1 tablespoon dried basil
1 teaspoon sugar
1 teaspoon garlic salt
1/4 teaspoon black pepper
hot cooked rice
In a large skillet, cook beef in oil until browned, about 4 minutes; drain. Remove and set aside.
In the same skillet, saute onion, peppers and garlic in butter until crisp-tender. Add tomatoes and seasonings; mix well. Return meat to pan; bring to a boil.
Reduce heat; cover and simmer for 35-40 minutes or until meat is tender. Serve over rice.
Recipe Source: Quick Cooking
ackerman
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reviews & comments
Im so glad that I came across your recipes I will try one today thanks a lot.
March 2, 2015
This is a keeper for sure. It was delicious the first night and even better the next. I didn't make any changes to the recipe.
July 30, 2013
Good recipe with lots of flavor. Very simple to prepare. The longer cooking time helps make the beef tender.