Pepper Steak

• 1 1/2 lb. steak
• 1/2 tsp. salt
• 1 c. diced onion
• 1 c. beef bouillon*
• 3 Tbsp. soy sauce
• 1 clove garlic, minced
• 2 green peppers, cut into 1-inch pieces
• 2 Tbsp. cornstarch
• 1/4 c. cold water
• 2 tomatoes, peeled and cut into eighths
• 3 to 4 c. cooked hot rice

1. Trim any fat and bone from meat.
2. Cut into 4 to 6 serving size pieces.
3. Grease skillet lightly with fat from meat.
4. Brown meat thoroughly on one side; turn.
5. Sprinkle with 1/4 teaspoon salt. Brown other side of meat; turn.
6. Sprinkle with remaining 1/4 teaspoon salt.
7. Push meat to side of skillet.
8. Add onion; cook and stir until tender.
9. Add bouillon, soy sauce and garlic.
10. Cover; simmer for 10 minutes, or until meat is tender.
11. Add green peppers; cover and simmer 5 minutes.

steak, salt, onion, beef bouillon, soy sauce, clove garlic, green peppers, cornstarch, cold water, tomatoes, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=390002 (may not work)