Email to Booper      

Recipe Categories: booper's HOME PAGE4-Kids Alcohol AltonBrown APPETIZERS BakedGifts BakeSale BBQ BEEF BIRTHDAYPARTIES BREAD BreadMachine BREAKFAST BURGERS CAKESandPIES CANDY Canning CARB_FRIENDLY CASSEROLES Cheesecake COOKIES Cookingfor2 CraftyCooking CROCKPOT DESSERTS DIABETIC DogTreatRecipes EGGS ETHNIC FISHandSEAFOOD Frosting FRUIT GBSRecipes Holiday-TGiving HolidayRecipes HomemadeMixes IceCream JAMSandJELLIES LowCarb LOWFAT MAINMEAL MARINADES MEATS OldFamilyRecipes PartyPleasers PASTA PASTRIES PIZZA PORK POTATOES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS SummerDesserts SummerDishes VEGETABLES WLSRecipes

Garlicky Beef with Peppers

List of Ingredients




1 lb. Beef Round Steak, about 1/2-inch thick
1 Tbs. reduced-calorie Margarine
1/4 cup Onion, chopped
4 cloves Garlic, chopped
1 to 2 tsp. dried Thyme leaves
1/4 tsp. Salt
1/4 tsp. Pepper
2 Green Bell Peppers, cut into 1/4-inch strips
1/4 cup Dry Red Wine
2 Tbs. Cornstarch
1 cup cold Beef Broth
3 cups hot cooked Rice



Recipe



Trim any fat from the steak and cut it into 2-inch strips.
Cut the beef strips again, making sure to cut diagonally
across the grain, into 1/4-inch slices.

Warm the margarine in a 10-inch non-stick skillet until
melted. Add the onion, garlic, thyme, salt, and pepper;
sauté over medium-high heat until onion is tender, about
3 minutes.

Stir in beef and bell pepper and cook, stirring frequently,
until the beef is no longer pink, about 4 minutes.

Stir in the red wine, then reduce the heat to a simmer.
Cover and cook for about 5 minutes.

Stir the cornstarch into the beef broth until dissolved,
then stir the beef broth into the beef mixture. Cook and
stir over medium-high heat until thickened.

Serve straight from the skillet over a bed of warm
white rice.