Pepper Steak Short Cut2002-08-23
- Course: Main Dishes
- Yield : 6 servings
- Servings : 6 servings
- Prep Time : 30m
- Cook Time : 60m
- Ready In : 1:30 h
- Add to Recipe Box
- 2 tbsp canola or vegetable oil
- 1 1/2 lb chuck steak boneless cut in thin strips
- 1 envelope Lipton Onion or Beefy Onion Soup Mix
- 2 cups water
- 2 bell peppers, cut into strips
- 1 - 2 tbsp cornstarch
In a large heavy skillet or cast iron pot, heat the oil and brown the meat. Tip - Pound the meat to make it tender prior to browning.
Stir in the onion soup mix blended with 1 1/2 cups of water. Cover and simmer for 30 minutes, stirring occasionally. Add the green peppers, replace the cover and simmer for 10 minutes or until the meat is tender.
Stir in the cornstarch and the remaining water. Bring to a boil, then simmer, stirring constantly until sauce is thickened (should take about 5 minutes). Serve over cooked rice.