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Pepper Beef Steak
1 lb Boneless round steak
Non-stick vegetable cooking spray
1 cn Tomatoes with juice, chopped (16 oz)
1 c Chopped onions
1 Clove garlic, minced
1 1/2 ts Beef-flavored bouillon granules, divided
1 lg Green bell pepper, in 3/4-inch pieces
2 tb Cornstarch
1 tb Soy sauce
3 qt Water
3 oz Uncooked vermicelli
1 c Fresh bean sprouts
Trim excess fat from steak; cut into 1-inch pieces. Set aside. Coat a large skillet with vegetable spray; place over high heat until hot. Add meat and cook until evenly browned, stirring often. Add tomatoes, chopped onion, garlic and 1 teaspoon of bouillon granules, and bring to a boil. Reduce heat, cover, and simmer 1 hour. Add green pepper; simmer, covered, for 10 minutes. Combine cornstarch, soy sauce, and 1 tablespoon water, stirring until blended. Stir into the meat mixture and cook until thickened. Combine 3 quarts water with 1 teaspoon bouillon granules in a Dutch oven. Bring to a boil; add vermicelli and return to a boil. Cook, uncovered, for 6 to 9 minutes, stirring occasionally, until tender. Drain well. Combine vermicelli and bean sprouts. Serve steak mixture over vermicelli.
Makes 4 servings.