Peppers and Steak

 Peppers and steak

2 pounds lean round steak, cut ½ inch thick

1 cup beef broth

¼ cup soy sauce

½ teaspoon garlic powder

½ teaspoon ground ginger

Vegetable cooking spray

1 cup water

3 large green peppers, cut into thin strips

1 (2 ounce) jar diced pimiento, drained

3 tablespoons cornstarch

¼ cup water

4 cups hot cooked rice

Trim excess fat from steak. Partially freeze steak; slice across grain into 2x1/4 inch strips.

Combine the next 4 ingredients in a shallow container; add meat, tossing to coat. Cover and refrigerate overnight. 

Drain meat well, reserving ½ cup marinade; set aside

Coat a large skillet with cooking spray; place over medium-high heat until hot. Add meat, and cook until lightly browned. Add reserved ½ cup marinade and 1 cup water. Reduce heat to low; cover and simmer for 45 minutes. Add green pepper and pimiento. Stirring well; cook for 15 minutes or until meat is tender. 

Combine cornstarch and ¼ cup water, stirring until blended; add to meat mixture. Cook, stirring constantly, until thickened. Serve over rice. Yield: 8 servings