Pepper Steak

  • 2 lbs. lean beef, cut in 1/4 inch strips
  • 3 Tablespoons oil
  • 1 bay leaf
  • 2 medium onions, sliced
  • 2 cups celery, sliced
  • 2 cups (1 lb.) canned tomatoes
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 teaspoon sugar
  • 1/4 teaspoon leaf thyme
  • 2 large green peppers, seeded and cut into 1/2 inch strips
  • 1 1/2 Tablespoons cornstarch
  • 2 teaspoons gluten-free soy sauce
  • 1/4 cup cold water
  • Cooked rice
  1. Wipe meat dry and brown in large skillet in hot oil, removing meat as it browns. Do not overcrowd skillet.
  2. Add bay leaf and onions; return meat to skillet and add celery, tomatoes, salt, pepper, sugar, and thyme. Cover and simmer on lowest heat setting for 30 minutes.
  3. Add peppers and cook, covered, 5 more minutes. Remove bay leaf.
  4. Mix cornstarch, gluten-free soy sauce, and water in separate dish. Stir into liquid in bottom of skillet and cook 1 minute or until thick. Remove from heat and serve over hot rice.
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About Gift of Gluten-Free

I am married to a wonderful husband and am the mother to three amazing children. I enjoy finding and creating new gluten-free family friendly recipes.
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