Italian Pepper Steak Stir-Fry Recipe

Ingredients

6 oz sirloin steak or boneless beef top round

1 / 2 cups water

2 tablespoons dry white wine or water

2 tablespoons cornstarch teaspoon

2 teaspoons instant beef bouillon granules

1 / 2 teaspoon Italian seasoning, chopped

1 / 8 teaspoon pepper

1 tablespoon cooking oil

2 cloves garlic, minced

1 yellow pepper, green or red bell, cut into thin strips

1 small onion, chopped (1 / 3 cup)

1 cup sliced fresh mushrooms

1 medium tomato, seeded and chopped (3 / 4 cup)

2 cups hot cooked spinach fettuccine, linguine or other pasta

Finely shredded or grated Parmesan cheese

Directions

1. Remove fat from meat. Partially freeze beef for 30 minutes. Thinly slice across the grain into bite-size strips.

2. For the sauce, mix in small bowl with water, white wine or water, cornstarch, bouillon granules, Italian seasoning and 1 / 8 c. teaspoon pepper. Set aside.

3. Pour oil into a wok or large skillet. (Add more oil if necessary during cooking.) Preheat oven to medium-high heat. Sauté garlic in hot oil for 15 seconds. Add pepper strips and onion and saute for 1 minute. Add mushrooms and saute 1 minute or until vegetables are tender-crisp. Remove vegetables from wok.

4. Add beef to hot wok or skillet. Sauté 2-3 minutes or until desired doneness. Push beef from center of wok. Mix the sauce. Add the sauce in the center of the work or skillet. Cook and stir until thickened and bubbly. Return vegetables to wok or skillet. Add tomatoes. Mix ingredients together to coat with sauce. Cover and cook for 1 minute or until hot. Serve immediately over hot cooked pasta. Sprinkle with Parmesan cheese. Makes 2 servings.

Menu Idea

Toss mixed greens and a little 'side dish of vegetables and salads.