College - Nerfed Pepper Steak

A college edition of our Chinese Restaurant's Pepper Steak. Easy to do, and really filling. Thick Sauce is a very black and thick type of goo similar to molassas. Use light soy sauce and pepper to adjust to taste.

• Ready In: 10 mins
• Serves: 1-2

Ingredients

• 1  green pepper, sliced into 1 inch squares
• 1⁄2 yellow onion, sliced
• 1  can condensed beef broth
• 1⁄3 lb  cubed beef or 1⁄3 lb stewing beef
• 2  tablespoons light soy sauce
• 1⁄2 tablespoon msg
• 1⁄2 teaspoon black pepper
• 1  teaspoon salt (or to taste)
• 1  teaspoon thick soy sauce (optional)
• 1  tablespoon cornstarch
• 1  tablespoon  oil
•  cooked rice

Directions

1. In a saucepan or pot, add the Oil and Condensed Beef Broth, and water as instructed on can (1 can)- Bring to a boil.
2. Add Onions and Green peppers, simmer for 30 seconds.
3. Toss raw beef in soy sauce and add both to broth.
4. Add MSG, black pepper, salt and mix.
5. Simmer for 1 minute, or until beef is done.
6. Water down the corn starch with water and mix into a milky liquid.
7. About 2 parts water to 1 part corn starch.
8. Turn heat off but do not remove from burner and STIR in corn starch/ water mixture to broth to thicken.
9. Add Thick Sauce to darken (optional).
10. Should be a deep brown.
11. Serve over rice.