1 c. green pepper strips (add yellow or red if desired)
2/3 c. celery sliced (longer slices)
2 tbls. cooking oil
1 c. beef broth
3 tbls. soy sauce
4 tsp. cornstarch
1 tsp. sugar
2 tablespoon water
2 medium tomatoes, peeled and cut in wedges
rice
Instructions
Cut steak in 1/4 inch wide strips. In skillet, quickly cook green pepper and celery in hot oil till tender crisp but not over cooked, remove and set aside. Cook steak in hot oil until browned. Add beef broth and soy sauce, cover and simmer over low heat 1 hour.
Combine cornstarch, sugar and water, add to skillet. Cook and stir until thickened and bubbly.
Stir in green pepper, celery and tomato; heat through.
Serve over rice.
Originally Submitted
3/31/2015
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