Pepper Steak

• 1 to 1 1/2 lb. top round steak (1/2-inch thick)
• 1 Tbsp. vegetable oil
• 1 clove garlic, minced
• 2 tsp. cornstarch
• 2 Tbsp. soy sauce
• 1/2 c. water
• 1 tsp. instant beef bouillon
• 2 c. green pepper, cut in 1-inch chunks
• 1 c. thinly sliced onion
• 2 stalks celery, sliced
• 1 (2 oz.) jar pimiento, chopped
• 1 tsp. salt
• 1/4 tsp. pepper

1. Cut steak in thin strips.
2. Preheat browning dish on High (max power) for 7 minutes.
3. Smear oil over dish and all beef strips. Cook on High (max power) for 2 to 3 minutes, flipping strips after 1 minute, or when strips are brown.
4. Stir and add garlic.
5. Cook, covered, on 70 (Roast) for 7 minutes.
6. Dissolve cornstarch in soy sauce and add to meat.
7. If your browning dish is too small to hold meat and remaining ingredients, transfer to a 2-quart casserole.
8. Stir and blend in remaining ingredients.
9. Cook, covered, on High (max power) for 8 to 10 minutes or until vegetables are just tender.
10. Let stand 5 minutes before serving. Makes 4 servings.

vegetable oil, clove garlic, cornstarch, soy sauce, water, instant beef bouillon, green pepper, onion, stalks celery, pimiento, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1052527 (may not work)