Main Dish:

1 lb beef sirloin (or other cut)
1/4 lb button mushrooms
1/4 lb portobello mushrooms
1/4 lb green bell peppers
1/4 lb carrots
1/2 tbsp black pepper (more or less, to your taste)

Sauce:

2 cups cold water
1 cup soy sauce
1/4 cup corn starch
4 tbsp black pepper (fresh is best, but dried works)

Preheat oven to 350°F.

Cut portabella mushrooms, bell peppers, and carrots into thin, long pieces and place off to the side for later.

Slice beef into strips approximately 1 inch across and several inches long. Spread strips of beef along the bottom of a casserole dish as closely as possible. Liberally dust beef with 1 tablespoon black pepper. Bake at 350°F for 15 minutes.

In a saucepan, combine water, soy sauce, pepper, and corn starch. Mix thoroughly before heating. Cook over low-medium heat until sauce thickens and will thickly coat a spoon. (This should take approximately 15 minutes.)

Once sauce has thickened, remove from heat. Remove beef in casserole dish from oven, completely cover beef with 3/4 of the sauce.

Drop mushrooms, peppers, and carrots on top of beef and drizzle with remainder of sauce.

Bake for another 30 minutes at 350°F.

Serve in bowls or with rice.

Serves 4-6.

Submitted by: Mike Ervin