Recipe: Pepper Steak and Rice

PEPPER STEAK AND RICE

1 1/2 pounds lean boneless top sirloin steak
2 tablespoons vegetable oil
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 clove garlic, minced
1 (14.5 ounce) can beef broth
1/4 cup soy sauce
3 tablespoons cornstarch
1/3 cup cold water
Hot cooked rice (for serving)

Trim fat from steak, and slice diagonally across grain into 1/8 inch thick strips; set aside.

In a large skillet, heat oil over medium-high heat. Add onion, bell pepper, and garlic, and cook 4 minutes, stirring occasionally.

Add steak, and cook 4 minutes, stirring often.

Add broth and soy sauce; cook 10 minutes.

In a small bowl, dissolve cornstarch in 1/3 cup cold water; stir into steak mixture. Cook until sauce is thickened and about 3 to 5 minutes.

Serve over hot cooked rice.

Source: Cooking with Paula Deen magazine, May/June 2006