Pepper Steak With Rice

• 3 c. hot cooked rice
• 1 lb. chuck steak, 1/2 inch thick
• 1 Tbsp. paprika
• 2 Tbsp. butter
• 2 cloves garlic, crushed
• 1 1/2 c. beef broth
• 1 c. sliced green onions
• 2 green peppers, sliced
• 2 Tbsp. cornstarch
• 1/4 c. each water and soy sauce
• 2 large tomatoes, cut

1. While rice is cooking, pound steak to 1/4 inch thickness.
2. Cut into 1/4 inch strips.
3. Sprinkle meat with paprika and allow to stand while preparing other ingredients.
4. Using a large skillet, brown meat in butter.
5. Add garlic and broth.
6. Cover and simmer 30 minutes or until tender.
7. Stir in onions and green peppers.
8. Cover and cook 15 minutes longer.
9. Blend water, cornstarch and soy sauce. Stir into meat mixture.
10. Cook, stirring, until clear and thickened, about 2 minutes.
11. Add tomatoes and stir gently.
12. Serve over beds of fluffy rice.
13. Serves 6.

hot cooked rice, chuck steak, paprika, butter, garlic, beef broth, green onions, green peppers, cornstarch, water, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=865785 (may not work)