Pepper Steak
- Servings: 4
Tender strips of pepper beef and fresh vegetables over fluffy, buttery noodles. Need we say more?
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Ingredients
| 6 oz | No Yolks® Dumplings |
| 2 Tbsps | vegetable oil |
| 1 lb | boneless beef round, cut into 1/8-inch strips |
| 1/2 tsp | salt |
| 1/2 tsp | ground black pepper |
| 1 cup | thinly sliced onion |
| 1 tsp | minced garlic |
| 2 cups | beef broth |
| 2 Tbsps | Worcestershire sauce |
| 2 cups | green bell peppers, cut into strips |
| 2 Tbsps | cornstarch |
| 1/4 cup | water |
| 14 1/2 oz. | diced tomatoes, drained |
Directions
- In a large skillet heat oil over medium-high heat. Season meat with salt and pepper. Brown meat. Add onions and garlic and cook until onions are tender. Add broth and Worcestershire sauce. Bring to a boil. Reduce heat, cover and simmer 1 hour or until meat is tender. Add bell peppers and cook 5 minutes.
- In a small bowl combine cornstarch and water. Stir into meat mixture. Cook, stirring constantly until sauce thickens and begins to boil. Add tomatoes and stir until heated through.
- Meanwhile cook noodles according to package directions. Serve pepper steak over noodles.
