Pepper Steak And Rice

• 1 lb. boneless round steak
• 1 Tbsp. butter or margarine
• 1 medium green pepper, cut into strips
• 1 large onion, cut into rings
• 1 (4 oz.) can sliced mushrooms, undrained
• 1/4 c. soy sauce
• pepper to taste
• 3 Tbsp. water
• 1 tsp. cornstarch
• 1 Tbsp. water
• hot cooked rice

1. Trim excess fat from steak.
2. Partially freeze steak and slice across the grain into 2 x 1/4-inch strips.
3. Melt butter in a large skillet.
4. Saute green pepper, onion and celery in butter. Remove vegetables, reserving drippings in skillet.
5. Brown steak in reserved drippings.
6. Add sauteed vegetables, mushrooms, soy sauce, pepper and 3 tablespoons water.
7. Cover and simmer 30 minutes or until meat is tender.
8. Remove meat and vegetables, reserving drippings in skillet.
9. Combine cornstarch and 1 tablespoon water, stirring until cornstarch is dissolved.
10. Add cornstarch mixture to liquid in skillet.
11. Cook, stirring constantly until smooth and thickened.
12. Return meat and vegetables to skillet.
13. Serve over rice.
14. Makes 4 servings.

boneless round steak, butter, green pepper, onion, mushrooms, soy sauce, pepper, water, cornstarch, water, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=561026 (may not work)