Prep 15 mins
Cook 15 mins
Often, I read my collection of cookbooks and try something new when I'm not trying something new from Zaar that is. This is from the 2003 Quick Cooking Annual Cookbook and I had to try it only for the fact that pepper steak with potatoes sounded interesting. It is pretty good. I think any cut of steak you could thinly slice will do here. It's a nice family meal.
- 5 medium red potatoes, cut into 1/4 inch slices
- 1 lb boneless beef top sirloin steak, thinly sliced
- 1 garlic clove, minced
- 2 tablespoons olive oil (I used olive) or 2 tablespoons canola oil (I used olive)
- 1 medium green pepper, julienned (I also used red)
- 1 small onion, chopped
- 4 teaspoons cornstarch
- 1 cup beef broth (I used beef bullion granules dissolved in water)
- Place potatoes in a glass bowl and cover with water. Microwave for 10-15 minutes or until tender.
- Meanwhile, in skillet, saute beef and garlic in oil until no longer pink. Remove and keep warm; drain drippings.
- In the same skillet, saute green pepper and onion until crisp tender.
- Return beef to the pan.
- Add potatoes and pepper, heat through.
- In a small saucepan, combine cornstarch and broth until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Drizzle over meat mixture and toss to coat.