Local-Style Chopped Pepper Steak
- 1 1 /4 - 1/2 pounds sirloin steak
- 1 cup sliced mushrooms
- 2 bell peppers
- 1 medium onion, chopped
- 1 garlic clove, smashed, peeled and chopped in half
- 1/4 cup Aloha shoyu
- 3/4 cup beef broth
- 1 tablespoon cornstarch
- 1 1/2 tablespoons water
- 2 tablespoons oil or margarine for frying
- 2 teaspoons sugar
- 1 cup stewed tomatoes
- Salt and pepper to taste
Partially freeze the steak for 15 minutes (this makes it easier to cut). Cut the steak into thin strips. Combine the soy sauce with the beef broth. Set aside. Combine the cornstarch with the water. Set aside.
In a large skillet or Dutch oven, heat 2 tablespoons oil or margarine on medium high heat. Brown the meat, turning over once.
Turn the heat down to medium. Push the meat to the side and add the onion and garlic to the frying pan. Add the mushrooms. Cook for 5 minutes.
Add the soy sauce and beef broth. Stir in the sugar. Bring to a boil, then reduce the heat, cover and simmer until the meat is tender (25 - 30 minutes).
Add the peppers and stewed tomatoes. Cover and cook for another 5 - 10 minutes. Bring to a boil, and stir in the cornstarch and water mixture. Cook, stirring constantly, for 4 - 5 minutes, until the food is thick and bubbling. Taste and add salt and pepper if desired. Serve over cooked rice.