Beef & Pepper Steak with Rice
1 - 1 1/2 lb. beef top round steak
1 Tbsp. paprika
1 1/2 c. uncooked long grain white rice
2 Tbsp. butter (may substitute oil)
1 large green bell pepper, cut into thin strips
1 Tbsp. minced garlic in oil
1 jar H-E-B Tomato Tapenade
1 c. beef broth
1/3 c. water
2 Tbsp. each: cornstarch and soy sauce
Cut round steak across the grain into very thin strips. Sprinkle with
paprika and set aside 5 or 10 minutes.
Cook rice on stovetop or in rice cooker. In the meantime, melt butter
in a large skillet over medium-high heat. Add steak and brown well on
Push steak to sides of skillet and add bell pepper and garlic; saut&ea
cute; 3 or 4 minutes, then stir in tapenade and broth. Bring to boil.
Cover, reduce heat to low and simmer 15 minutes.
Combine water, cornstarch and soy sauce in a small bowl. Stir mixture
into skillet and cook 1 or 2 minutes until thickened slightly. Season
to taste. Serve beef mixture over hot rice.
No Nutritional Information Available
H-E-B Showtime, September 2011