Pepper Steak



1-1/2 lbs. Sirloin Tip or Round Steak

1 16-oz bag frozen Birdseye Stir-fry Peppers

1 large Onion, slice 1/4" thick, rings separated with rings cut in half.

8 oz. fresh Mushrooms, sliced or 1 4-oz. can Mushrooms, drained

1 can Beef Broth

1 jar Classic Heinz Beef Gravy, please use this brand

1/3 cup Soy Sauce

2 heaping Tbsp. Cornstarch

1 Tbsp. Ketchup

2 Tbsp. Olive Oil or Cooking Oil



Slice half frozen steak with sharp knife into very thin strips, slicing

across grain of meat. In a large wok or deep skillet like a chicken

fryer, heat oil over medium high heat until good and hot. Add the meat

a small amount at a time stir-frying until lightly browned. Remove meat

to bowl with slotted spoon. Continue to stir-fry batches of meat so you

can keep separated while cooking until you've cooked all the meat. When

meat is cooked, stir fry pepper, onions and mushrooms in same pan. When

vegetables are crisp-tender add meat back to pan with vegetables. Add

beef broth and gravy, bring to a boil, cover and reduce heat to simmer.

Simmer 8 to 10 minutes. Mix together soy sauce, cornstarch, and ketchup

until smooth. Bring meat mixture back to a gentle boil, stir in soy

sauce mixture, cook and stir until sauce reaches the consistency you

want. Serve over hot fluffy Rice. Will serve from 4 to 6 depending on

peoples appetites. This also freezes well so it's nice to have on hand

if sudden company arrives.

10 carbohydrates per serving







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