Pepper Steak with Rice

Inspired by The Steak Book

Perfect for a weeknight dinner because it is easy to make, filling and satisfying, this recipe for pepper steaks combines salty, fresh and umami in such a harmonious way. If you or one of your family members is vegan, you can easily replace the steak with tofu or seitan for an equally pleasing dish.

Ingredients:

• 2 lb top round, cut into 1 inch strips

• 2 tablespoons oil

• 1/2 yellow onion, sliced

• 1/2 red onion, sliced

• 1 clove garlic, minced

• Salt and pepper

• 1 teaspoon Better Than Bouillion Vegetable base stock mixed in 1 cup hot water or 1 cup of your favorite beef or vegetable broth.

• 1 red pepper, sliced

• 1 green pepper, sliced

• 1 tablespoon cornstarch

• 2 teaspoons soy sauce

• 1/4 cup water

Yields: serving for 4

Prep Time: 15 minutes

Cook Time: 45-50 minutes

Method:

1. In a Dutch oven, heat the oil.

2. Add the onions and garlic. Cook for 5 minutes, then add the beef and the salt and pepper.

3. Cook for 30 minutes until the beef is tender.

4. Add the peppers and the broth and cook 10 minutes more.

5. In a bowl, mix the cornstarch with soy sauce and water. Add it to the beef and cook 5 minutes more until the sauce thickens.

6. Serve with rice.