Beef Pepper Steak

1 lb. boneless round steak

1 T. cornstarch

1/2 C. water

2 medium-sized green peppers

hot rice to serve four

cooking oil

4 T. soy sauce

Chinese rice noodles (optional)

While some ice still clings to steak and it is still slightly frozen, with a very sharp knife cut thin strips of steak diagonally across. Heat oil in pan that has a cover. Brown thin strips of steak quickly (similar to stir fry technique). When all strips have been browned, add water to cover (be sure not to use too much water) and soy sauce. Reduce heat to simmer and cook until meat is tender (approximately 30-45 minutes).

After meat is cooked, mix cornstarch with 1/2 cup water. Stir until cornstarch is dissolved. Set aside. Quarter green peppers, remove seeds and add to pan. Cook green peppers for approximately 5 minutes on simmer. Add cornstarch mixture. Stir until thickened. Remove from heat. Pepper steak will have a slightly-glazed appearance. Spoon over rice and add Chinese noodles, if desired. Serve with soy sauce, as a few extra shakes of soy sauce adds flavor to this dish.