Pepper Steak

Serves 4 to 6

2 T. cornstarch

1-1/2 c. plus 2 T. water, divided

3 T. oil, divided

1 T. soy sauce

1/8 t. pepper

1 lb. beef round steak or sirloin, cut into strips

2 green peppers, cut into strips

2 T. garlic, pressed

1-1/2 c. cooked rice

Combine cornstarch, 2 tablespoons water, one tablespoon oil, soy sauce and pepper in a bowl; stir in beef strips and set aside. Heat one tablespoon oil in a wok or large skillet; sauté green peppers over medium heat until crisp-tender. Remove peppers from skillet; set aside. Add remaining oil to skillet; add garlic and sauté until golden. Add beef mixture to skillet; cook for one minute without stirring. Cook and stir until meat is cooked medium-rare; remove from skillet. Add remaining water; bring to a boil. Remove from heat and stir in cooked rice. Top with beef and peppers; cover and let stand for at least 5 minutes before serving.

It’s always best to fluff rice with a fork after cooking instead of stirring with a spoon...with a fork it’s sure to be fluffy every time!