Easy Pepper Steak with Hot Cooked Rice and Oatmeal, Raisin, Pecan Cookies.

Fresh tomatoes, peppers, onions, and garlic paired with strips of steak in a paprika flavored sauce over rice with freshly baked oatmeal cookies is a simple but delicious Sunday supper.
We used to have pepper steak quite often and I also served it to company.  But for some reason I haven't fixed it for a couple of years.  Last evening Brian thought something with rice sounded good so I thought of this.  It is just too good to neglect making any longer!

We love this sweet spicy oatmeal cookie laced with pecans and raisins.
Then he had mentioned oatmeal cookies so I thought I would stir up a batch just the way he likes them chocked full of raisins and pecans.  This is my oldest recipe and we truly do like it best of all.  You can use all butter or all shortening if you like and I just use water if I don't have apple juice and they are always good either way.  Here is the link back to my oatmeal cookie recipe.

Pepper Steak with Hot Cooked Rice

1 pound sirloin steak trimmed and sliced into 1/2" deep x 1/4" thick strips

1 T. paprika

2 T. butter

2 cloves crushed garlic

1 1/2 C. beef broth

1 C. sliced onions,  green if you have them

1 large red or green bell pepper cut into thin strips

2 T. cornstarch

1/4 C. soy sauce

1/4 C. water

2 tomatoes cut into wedges (6-8 wedges per tomato)

3 C. hot cooked rice

Sprinkle the strips of steak with the paprika and set aside to stand while you cut, gather, and prepare the other ingredients.   Melt the butter in a large skillet or wok.  Add the meat strips and brown.

Add the garlic and beef broth, bring to a boil, reduce to a simmer, cover, and let slow simmer for 30 minutes.

Meanwhile cook the rice per the package directions.

Stir the onions and peppers into the meat mixture and cook 5 minutes more.  Blend the water and soy sauce together and add the cornstarch.  Stir well until completely dissolved.  Add the soy cornstarch mixture into the meat and peppers and cook about 2 minutes until thickened.  Add the tomatoes and stir.  Serve over hot cooked rice.

Yield 4 generous servings.

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