PEPPER BEEF STEAK WITH VERMICELLI

1 pound boneless round steak
1 (16 oz) can tomatoes with juice, chopped
1 cup chopped onions
1 clove garlic, minced
1 1/2 teaspoons beef-flavored bouillon granules, divided use
1 large green bell pepper, in 3/4-inch pieces
2 tablespoons cornstarch
1 tablespoon soy sauce
3 quarts water
3 ounces uncooked vermicelli
1 cup fresh bean sprouts

Trim excess fat from steak; cut into 1-inch pieces. Set aside.

Coat a large skillet with vegetable spray; place over high heat until hot. Add meat and cook until evenly browned, stirring often.

Add tomatoes, chopped onion, garlic and 1 teaspoon of bouillon granules, and bring to a boil. Reduce heat, cover, and simmer 1 hour.

Add green pepper; simmer, covered, for 10 minutes.

Combine cornstarch, soy sauce, and 1 tablespoon water, stirring until blended. Stir into the meat mixture and cook until thickened.

Combine 3 quarts water with 1 teaspoon bouillon granules in a Dutch oven. Bring to a boil; add vermicelli and return to a boil. Cook, uncovered, for 6 to 9 minutes, stirring occasionally, until tender. Drain well.

Combine vermicelli and bean sprouts. Serve steak mixture over vermicelli.

Makes 4 servings
Source: Cooking Light, Spring 1986