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Garlicky Beef with Peppers

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  • 1 lb Beef round; 1/2 inch thick
  • 1 tb Margarine from soybean oil
  • 1 sm Onion; chopped
  • 4 Cloves garlic; finely chopped
  • 1 ts Dried thyme
  • 1/4 ts Salt
  • 1/4 ts Pepper
  • 2 Bell peppers; cut into 1/4"strips
  • 1/4 c Dry red wine
  • 2 tb Cornstarch
  • 1 c Beef broth; cold
  • 6 c Cooked rice; hot


Trim fat from beef steak. Cut beef with grain into 2 inch strips; cut strips diagonally across grain into 1/4 inch slices.
Melt margarine in nonstick skillet over med-high heat. Cook onion, garlic, thyme, salt and pepper in margarine about 3 minutes, stirring occasionally, until onion is tender. Stir in beef and bell peppers. Cook about 4 minutes, stirring occasionally, until beef is no longer pink.
Stir in wine; reduce heat. Cover and simmer 5 minutes. Stir cornstarch into broth until dissolved; stir into beef mixture. Cook over med-high heat, stirring constantly, until thickened. Serve over rice. Posted to recipelu-digest Volume 01 Number 407 by James and Susan Kirkland <> on Dec 27, 1997