1 to 1 1/2 lb. boneless round steak
2 tbsp. oil
1 medium onion, chopped
1 green bell pepper, cut into strips
1 red or yellow bell pepper, cut into strips
3 tbsp. cornstarch
1 1/2 cups hot water
1/4 cup soy sauce
2 tbsp. Worcestershire sauce
1 tsp. seasoned salt (or plain salt)
3/4 tsp. black pepper
1 1/2 tsp. ground ginger
2 cloves garlic, minced
cooked rice

Put round steak into the freezer for about 45 minutes to make it easy to slice thinly. Trim off all fat. Slice at a deep slant into thin slices.

Heat oil in a large frying pan. When oil is hot enough to shimmer, add sliced beef and brown. Remove beef and set it aside. Add onion and bell peppers to the frying pan. Cook and stir until tender. Remove vegetables and set aside.

Stir together the cornstarch and hot water in a small dish, making sure the cornstarch is dissolved as much as possible. Put the cornstarch liquid in the frying pan with soy sauce, Worcestershire sauce, salt, pepper, ginger, and garlic.

Cook and stir over medium heat until bubbly and thickened. Add the beef and vegetables to the sauce. Sir to combine. Bring it up to simmer and cook for about 10 to 12 minutes. Serve Pepper Steak over cooked rice.

Serves 4.

Submitted by: Gloria Billings