Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Pepper Steak Over Rice
- add review
- #82250
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 1/2 pound round steak (1-1/2" thick)
1/4 cup vegetable oil
1 clove garlic, crushed
1 pound tomatoes, cut in wedges
1 1/4 cup cold water
1 cup chopped onions
1 medium green bell pepper, cut in strips
2 tablespoons cornstarch
6 tablespoons soy sauce
1 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
hot cooked rice
directions
Cut steak cross grain into 1/2 inch lengthwise slices. Brown steak in hot oil in large skillet. Add garlic, tomatoes and 1 cup of water. Simmer, covered for 45 minutes or until tender. Add onion and green pepper. Cover and cook for 15 minutes longer.
Combine cornstarch with 1/4 cup cold water in small bowl, stirring until smooth. Stir into meat/vegetable mixture. Add soy sauce, Worcestershire sauce and pepper. Cook and continue stirring until slightly thickened. Serve over rice.
added by
magenwhite
nutrition data
Nutritional data has not been calculated yet.
Got leftovers? We've got recipes. 18 delicious recipes using cooked chicken (plus 9 bonus recipes!)
Beer makes batters better, meat more tender, and sauces more flavorful.
reviews & comments
August 10, 2009
My girlfriend, my roommate and I all enjoyed this dish very much. The steak was so tender and flavorful. I used extra garlic (I always do) and red bell pepper instead of green, it was delicious. I added the soy sauce and worcestershire sauce to taste, rather than the suggested amounts. More soy sauce than worcestershire. I posted a picture of the dish on the recipe page.