Pepper Steak

Pepper Steak

1-1/2 lbs. Sirloin Tip or Round Steak
1 16-oz bag frozen Birdseye Stir-fry Peppers
1 large Onion, slice 1/4" thick, rings separated with rings cut in half.
8 oz. fresh Mushrooms, sliced or 1 4-oz. can Mushrooms, drained
1 can Beef Broth
1 jar Classic Heinz Beef Gravy, please use this brand
1/3 cup Soy Sauce
2 heaping Tbsp. Cornstarch
1 Tbsp. Ketchup
2 Tbsp. Olive Oil or Cooking Oil

Slice half frozen steak with sharp knife into very thin strips, slicing 
across grain of meat. In a large wok or deep skillet like a chicken 
fryer, heat oil over medium high heat until good and hot. Add the meat 
a small amount at a time stir-frying until lightly browned. Remove meat 
to bowl with slotted spoon. Continue to stir-fry batches of meat so you 
can keep separated while cooking until you've cooked all the meat. When 
meat is cooked, stir fry pepper, onions and mushrooms in same pan. When 
vegetables are crisp-tender add meat back to pan with vegetables. Add 
beef broth and gravy, bring to a boil, cover and reduce heat to simmer. 
Simmer 8 to 10 minutes. Mix together soy sauce, cornstarch, and ketchup 
until smooth. Bring meat mixture back to a gentle boil, stir in soy 
sauce mixture, cook and stir until sauce reaches the consistency you 
want. Serve over hot fluffy Rice. Will serve from 4 to 6 depending on 
peoples appetites. This also freezes well so it's nice to have on hand 
if sudden company arrives.
10 carbohydrates per serving



Source: rec.food.recipes