Celebrate Pepper Day with this Delicious Recipe

11 lb beef top round steak, cut 1 inch thick
2 teaspoons olive oil
1 medium onion, sliced thin
2 cloves garlic, minced
1 cup beef broth
1/4 cup soy sauce
1/4 teaspoon sugar
1/2 teaspoon pepper
1 stalk celery, sliced
1 green bell pepper, sliced thin
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 can diced tomatoes, drained.
2 teaspoons cornstarch
1/4 cup cold water

Slice the beef into 3 inch strips 1/4 inch wide. Heat 1 tablespoon oil in skillet on medium high, add onion and garlic, cook until tender. Set on the side. Add the remaining olive oil to the skillet and brown the steak. Add remaining oil and sauté the beef until browned. Remove with a slotted spoon.
7. Add the broth, soy sauce, sugar and ground pepper to the skillet, stir well. Return beef, onion and garlic to skillet and simmer for 30 minutes. Add celery, bell pepper and tomatoes. Cover and cook until celery and peppers are crisp tender. Dissolve the cornstarch in cold water. Stir into the skillet stirring constantly until thickened. minutes. Serve over brown or white rice.

recipe source here

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