Pepper Steak With Potatoes
Often, I read my collection of cookbooks and try something new when I'm not trying something new from Zaar that is. This is from the 2003 Quick Cooking Annual Cookbook and I had to try it only for the fact that pepper steak with potatoes sounded interesting. It is pretty good. I think any cut of steak you could thinly slice will do here. It's a nice family meal.
Ingredients
6 serv.- medium red potatoes, cut into 1/4 inch slices↗5
- boneless beef top sirloin steak, thinly sliced↗1 lb
- garlic clove, minced↗1
- tablespoons olive oil (I used olive) or 2 tablespoons canola oil (I used olive)↗2 tablespoons
- medium green pepper, julienned (I also used red)↗1
- small onion, chopped↗1
- pepper↗
- cornstarch↗4 teaspoons
- beef broth (I used beef bullion granules dissolved in water)↗1 cup
Step-by-step instructions
- 1
Place potatoes in a glass bowl and cover with water. Microwave for 10-15 minutes or until tender.
- 2
Meanwhile, in skillet, saute beef and garlic in oil until no longer pink. Remove and keep warm; drain drippings.
- 3
In the same skillet, saute green pepper and onion until crisp tender.
- 4
Return beef to the pan.
- 5
Add potatoes and pepper, heat through.
- 6
In a small saucepan, combine cornstarch and broth until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
- 7
Drizzle over meat mixture and toss to coat.
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