Flash-In-The-Pan Pepper Steak

• 3/4 pound boneless beef round steak, cut into thin strips
• 1/2 medium onion, cut into thin wedges
• 1/2 small green pepper, julienned
• 2 garlic cloves, minced
• 1 tablespoon butter
• 3/4 cup beef broth
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1/2 medium tomato, cut into wedges
• 1/4 cup fresh or frozen snow peas
• 1 teaspoon paprika
• Hot cooked rice

1. In a large skillet, cook the beef, onion, green pepper and garlic in butter over medium heat for 5-7 minutes or until vegetables are tender and meat is no longer pink. Add the broth and soy sauce; bring mixture to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes.
2. In a small bowl, combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the tomato, snow peas and paprika; cook 30 seconds longer. Serve over rice.

beef round steak, onion, green pepper, garlic, butter, beef broth, soy sauce, cornstarch, cold water, tomato, snow peas, paprika, rice

Taken from www.tasteofhome.com/recipes/flash-in-the-pan-pepper-steak/ (may not work)