Recipe by PaulaG
For the garlic lover. This is great served with a side salad, french bread and for the true garlic lover, a head of baked garlic to spread on the bread. The combination of red and green peppers makes for a nice presentation.
Top Review by Leggy Peggy
Lovely dish and so quick to make. I didn't have a green pepper so subbed snow peas, but otherwise followed the recipe, using the recommended wine and plenty of fresh thyme from the garden. The gravy is delish. I especially liked the flexibility this recipe offers. It lends itself to having additional or different veggies or even chillies, if that's what your eaters likes. Thanks for posting.
- 453.59 g lean boneless beef round steak, about 1/2 inch thick
- 4.92-9.85 ml olive oil
- 59.14 ml minced onion
- 4 clove garlic, minced
- 14.79-29.58 ml chopped fresh thyme or 4.92-9.85 ml dried thyme leaves (I use the 2 tsp.)
- 1.23 ml salt
- 1.23 ml fresh ground pepper
- 1 medium green pepper, cut into 1/4 inch strips
- 1 medium red pepper, cut into 1/4 inch strips
- 0 dry red wine (Beef broth can be used; however, the wine gives a richer flavor.)
- 29.58 ml cornstarch
- 236.59 ml beef broth
- 709.77 ml hot cooked noodles
Directions See How It's Made
- Trim fat from the beef; cut with grain into 2-inch strips.
- Cut strips diagonally across the grain into 1/4-inch slices.
- Heat the olive oil in nonstick skillet.
- Add onion, garlic, thyme, salt and pepper.
- Cook and stir over medium-high heat about 3 minutes or until onion is tender.
- Stir in the meat and bell peppers, cook and stir about 4 minutes or until beef is no longer pink.
- Stir in wine; reduce heat, cover and simmer for 5 minutes.
- Stir cornstarch into beef broth until disolved; add to beef mixture.
- Cook and stir over medium high heat until thickened.
- Serve over noodles.