Wednesday, May 12, 2010

Pepper Steak

2 lbs of round steak, cut into bite size pieces.
Plenty of fresh ground black pepper
2 medium size bell peppers, cut into bite size pieces.
1 quart of crushed tomatoes.
¼ cup cold water
2 tablespoons of cornstarch

I use an electric skillet, turn it on to 350 degrees, sprayed with non-stick cooking spray. Once heated throw you meat in it, and brown it on both sides. Season it with plenty of fresh cracked black pepper. Add bell peppers, and cook until almost tender. Add tomatoes. Reduce heat to about 300 degrees, and cover. Cook for about 30 minutes. Mix cornstarch and water, and to Pepper Steak, and cook for 5 minutes longer. Serve over hot white rice, and enjoy.