Ingredients:
- Beef sirloin tip steak (about 3 lbs.)
- 1 C red wine
- 1/3 C vegetable oil
- 1 1/4 tsp. salt
- 1/4 tsp. pepper
- 2/3 C chopped onion
- 2 cloves garlic chopped
- 1 can (10.5 oz.) condensed beef broth
- 2 medium green peppers, cut in strips
- 1 lb. fresh mushrooms
- 1/4 C cornstarch
- 1/4 C water
- 1 Tbls. soy sauce
- 2 C cherry tomatoes halved
Directions:
Slice beef into thin strips, 2″ long. Brown meat in oil in a large pan. Stir in salt, pepper, onion, garlic, wine, and broth. Heat to boiling then reduce heat and simmer for about 1 hour. (You may do this a day ahead and I think it is better that way. When time to serve – pull it out of the fridge and proceed with these directions.)
Stir in green peppers and whole mushrooms, cover. Simmer until vegetables are crisp-tender, about 3-4 minutes. Mix cornstarch, water, and soy sauce. Pour into meat, stir constantly until mixture boils and thickens about 1 min. Add tomatoes, cook uncovered 2-3 minutes.
Comments:
From Sara Sellig who recommends serving this with her spinach rice, and a zucchini casserole.