A lighter version of the French steak au poivre that more than makes up for the absence of cream and butter with aromatic vegetables and a highly seasoned broth.
2 pounds round steak, thinly sliced across the grain
1/4 cup all-purpose flour
1/2 cup vegetable oil
1 1/2 cups julienned seeded green bell peppers
1 cup sliced mushrooms
1/2 cup sliced peeled onion
2 cloves garlic, crushed
1 (14.5-ounce) can beef broth
2 tomatoes, quartered
3/4 cup red wine
2 tablespoons soy sauce
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon ground pepper
Cooked noodles for accompaniment
- Evenly coat beef strips with flour.
- Heat a large skillet over medium-high heat. Add oil and brown beef, about 2 minutes. Remove from pan and set aside. Add green bell peppers, mushrooms, onion and garlic. Sauté until tender, about 4 minutes. Add tomato and beef broth and simmer for 2 minutes. Mix together red wine, soy sauce and cornstarch in small bowl; stir to combine. Add to pan and simmer until slightly thickened. Return meat to pan, season with salt and pepper and simmer until tender, about 15 minutes.
- Serve pepper steak on a bed of warm noodles.
Makes 8 servings.