From, "To Market, To Market...A Collection of Kentucky Recipes," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
TO PREPARE:
1. Trim fat from meat and cut into 1-inch strips.
2. Heat oil in large skillet. Brown meat in oil, turning frequently while cooking.
3. Stir in bouillon, onion and garlic. Heat to boiling.
4. Reduce heat; cover and simmer 12 to 15 minutes for round steak, 4 to 8 minutes for sirloin.
5. Add green peppers during last 5 minutes of simmering.
6. Blend cornstarch and soy sauce. Stir into meat mixture.
7. Cooking, stirring constantly, until mixture thickens and boils. Boil one minute, stirring constantly.
8. Serve over hot rice.
SERVINGS: 4
- 1-1/2 pounds round or sirloin steak, 1/2-inch thick
- 1/4 cup salad oil
- 1 cup beef bouillon
- 1 onion, cut into 1/4-inch slices
- 1 clove garlic, minced
- 2 green peppers, cut into 3/4-inch strips
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- Hot cooked rice
TO PREPARE:
1. Trim fat from meat and cut into 1-inch strips.
2. Heat oil in large skillet. Brown meat in oil, turning frequently while cooking.
3. Stir in bouillon, onion and garlic. Heat to boiling.
4. Reduce heat; cover and simmer 12 to 15 minutes for round steak, 4 to 8 minutes for sirloin.
5. Add green peppers during last 5 minutes of simmering.
6. Blend cornstarch and soy sauce. Stir into meat mixture.
7. Cooking, stirring constantly, until mixture thickens and boils. Boil one minute, stirring constantly.
8. Serve over hot rice.
SERVINGS: 4
