Why I Love This Recipe
I've been using and loving this recipe for over 40 years. I got it from my sister Jeanne Gibbs, who is an excellent cook. This dish is as delicious as it is pleasing to look at. You can use a less expensive cut of meat, such as round steak, by increasing the time it is simmered. Good any time of year, this recipe is especially wonderful when local tomatoes are in season. I serve this over rice.
Ingredients You'll Need
1 1/2 pounds sirloin steak cut into strips
1 Tbsp canola oil
3 Tbsp soy sauce
1 cup dice onion
1 clove garlic, minced
1 cup beef broth or bouillon
2 green peppers, cut into 1" pieces
2 Tbsp corn starch
1/4 cup cold water
2 tomatoes cut into eighths
Cut steak into strips. (Putting the steak in the freezer for a short time before cutting makes this step easy.)
Salt and then brown the meat in oil in a large skillet. Push meat aside.
Add onion to the pan and cook until tender, adding garlic when the onions are almost done.
Add broth and soy sauce. Simmer over low heat until meat is tender, about ten minutes.
Add green pepper; cover and simmer about 5 minutes. The peppers should be tender but still a little crisp.
Mix cornstarch and water. Add to pan and simmer until thick.
Add tomatoes and only heat until the tomatoes are warmed through.