Pepper Steak

Serves	6
Inspiration	Grammy's Recipe

Ingredients

.7 Kg (or 1 1/2 lb) steak (top sirloin or striploin) (cut into 1 1/2 inch pieces)
1 Large onion (chopped)
2 Tbsp olive oil
1 1/4 Cups unsalted beef broth
1 Tsp salt
2 Tbsp low sodium soya sauce
2 Large red or yellow or orange or green sweet pepper (seeded, cut into large strips and cut in half again)
1/2 cup finely chopped celery
1 14 oz (398 ml) tin unsalted diced tomatoes or 6 fresh that have been peeled and chopped
2 Tbsp cornstarch dissolved in 1/4 cup of water


In a large frying pan over high heat, brown the meat in batches in the olive oil. When all sides have been browned, remove them to an oven going roast pan or large covered casserole.

Reduce the heat and saute the onion with the bits remaining in the frying pan. You may have to add a little more olive oil. Once the onion is softened and translucent (not browned), deglaze the pan with the beef broth. Add the soya sauce and salt to this mixture.

To the casserole add the chopped pepper and celery. Then pour over the broth/onion mixture from the frying pan.

Cover and bake at 350 deg F for 1 1/2 hours. Uncover and add the tomatoes. Cook another 15 minutes. Stir in the cornstarch and water mixture and return to the oven for about 5 minutes or until the mixture has thickened nicely. Taste for seasoning and give a good grinding of freshly ground pepper.

Serve with rice or noodles.