Pepper Steak Stir Fry
1 lb boneless beef
top round steak,
3/4 inch thick
4 cup hot cooked rice,
cooked without salt
3 tbsp cornstarch
1 14 1/2 oz can beef broth
1 tbsp soy sauce
1/4 tsp garlic powder
(or 2 cloves)
2 small green or red pepper
cut into 2-inch-long strips
1 medium onion cut into wedges
Slice beef into very thin strips.
In bowl mix cornstarch and
1 cup broth until smooth.
Set aside.
In medium nonstick skillet
over medium-high heat,
cook beef in 2 batches
until browned, stirring often.
Set beef aside.
Add remaining broth, soy,
garlic powder, peppers and onion.
Heat to a boil.
Reduce heat to low.
Cover and cook 5 minutes or
until vegetables are tender-crisp.
Stir cornstarch mixture and add.
Cook until mixture boils and thickens,
stirring constantly.
Return beef to pan and heat through.
Serve over rice.
If desired, garnish with fresh thyme.
