Ingredients
1/2 pound beef top round steak, cut into thin strips1/4 teaspoon salt1/4 teaspoon pepper1 tablespoon canola oil1 medium green pepper, julienned1/4 cup chopped onion1 garlic clove, minced1 teaspoon beef bouillon granules3/4 cup hot water1 can (10 ounces) diced tomatoes and green chiles2 tablespoons cornstarch1/4 cup cold waterHot cooked noodles, optional
Preparation
Sprinkle beef with salt and pepper. In a large skillet, cook beef in oil until no longer pink; remove and keep warm. In the same skillet, saute green pepper and onion until tender. Add garlic; cook 1 minute longer.
Dissolve bouillon in hot water; stir into skillet with tomatoes. Return beef to the pan; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until meat is tender.
Combine cornstarch and cold water; stir into meat mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with noodles if desired.
