- Servings: 4
Tender strips of pepper beef and fresh vegetables over fluffy, buttery noodles. Need we say more?
|6 oz||No Yolks® Dumplings|
|2 Tbsps||vegetable oil|
|1 lb||boneless beef round, cut into 1/8-inch strips|
|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|
|14 1/2 oz.||diced tomatoes, drained|
- 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.