Grandma's Pepper Steak
Pepper Steak melts in your mouth with the most amazing sauce!
Ingredients:
- 1 pound of Riverbend Cattle Co. Dry Aged Sirloin Tip roast or Sirloin Tip steak, cut into 1/4-inch x 2-inch strips
- 1 tablespoon Savory Barbacoa seasoning
- 2 tablespoons butter
- 1 can (10-1/2 ounces) beef broth
- 2 garlic cloves, minced
- 2 medium green peppers, cut into strips
- 1 cup thinly sliced onion
- 2 tablespoons cornstarch
- 2 tablespoons reduced-sodium soy sauce
- 1/3 cup cold water
- 2 fresh tomatoes, peeled and cut into wedges
- Cooked Rice
Instructions:
Step 1: Sprinkle meat with Riverbend Cattle Co. Savory Barbacoa Seasoning. In a large skillet, melt butter over medium-high heat. Brown beef. Add broth and garlic. Simmer, covered, for 30 minutes. Add green peppers and onion. Cover and continue to simmer for 5 minutes.
Step 2: Combine cornstarch, soy sauce and water; stir into meat mixture. Cook and stir until thickened. Gently stir in tomatoes and heat through. Serve over rice.
*You can double this recipe & have leftovers for the week. If you don’t have a sirloin tip roast, you can also use a round roast, rump roast, or any lean roast to slice up for fajita meat!
