Pepper Steak

There are days where I don't know what to cook for dinner. Have you ever had one of those days? You have a lot of choices that you don't know for the life of you what to make. Those are the times when I get 'bold' and try new things. This recipe was on the bag of the egg noodles and it turned out very tasty. It is so easy to make and does not take a lot of preparation time.

I used beef tri-tips for this recipe and sliced it thinly so the cooking time is shortened. I also reduced the amount of water, beef bouillon and cornstarch since I only need to cook for 2 adults and 2 kids. Any kind of pasta will work for this dish, use whatever you have.

PEPPER STEAK OVER NOODLES

1 lb. boneless beef round or shoulder steak, sliced thinly

1 tbsp cooking oil

1/2 tsp salt

1 medium sized onion, sliced

1 clove garlic, minced

2 beef bouillon cubes

2 cups boiling water

2 tbsp Worcestershire sauce

1 green or red Bell pepper, cut into strips

2 tbsp cornstarch

1/4 cup water

3 fresh tomatoes, sliced

4 1/2 cups wide egg noodles, (6 oz) uncooked

-Cook egg noodles according to package directions; drain well. Set aside.

-Brown meat in oil in large skillet; season with salt.

-Add onion and garlic; cook until onion is tender.

-Add meat and cook 1 minute.

-Dissolve bouillon cube in 2 cups boiling water; add with Worcestershire sauce to the meat. Cook until meat is tender.

-Add Bell peppers and simmer 5 minutes longer.

-Combine cornstarch and 1/4 cup water; gradually stir into meat mixture.

-Cook, stirring constantly, until sauce thickens and begins to boil.

-Add tomatoes; heat through.

-Serve pepper steak over noodles.

4-6 servings.

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