Cajun Pepper Steak

• 1-1/2 pounds boneless round steak, cut into cubes
• 2 tablespoons canola oil
• 1 can (14-1/2 ounces) beef broth
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 cup chopped green pepper
• 1/2 cup chopped onion
• 3 garlic cloves, minced
• 2 teaspoons Worcestershire sauce
• 1 bay leaf
• 1/2 teaspoon dried basil
• 1/4 to 1/2 teaspoon Cajun seasoning
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• Hot cooked rice or noodles

1. In a large skillet, cook beef in oil over medium heat until meat is no longer pink; drain. Stir in the broth, tomatoes, green pepper, onion, garlic, Worcestershire sauce and seasonings. Bring to a boil; reduce heat. Cover and simmer for 1 hour or until meat is tender.
2. Discard bay leaf. Combine cornstarch and water until smooth; stir into meat mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice or noodles.

boneless round steak, canola oil, beef broth, tomatoes, green pepper, onion, garlic, worcestershire sauce, bay leaf, basil, cajun seasoning, salt, pepper, cornstarch, cold water, rice

Taken from www.tasteofhome.com/recipes/cajun-pepper-steak/ (may not work)