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Mary Ann's Pepper Steak

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By Mary Ann Koopman

Posted July 23rd, 2007

This article is reprinted with permission from Offerings from the Oven, by MaryAnn Koopmann, (2006, Sourcebooks, Inc.)

Servings:	6
Author Notes:	Meat will be succulent and tender, sauce rich in flavor, green peppers tender-crisp, and tomatoes fresh and colorful.
Ingredients:	1 1/2 pounds top beef round or sirloin steak, 1-inch thick slice 1/4 cup olive oil 1 cup water 1 medium onion, cut into 1/4-inch slices 1/2 teaspoon garlic salt 1/8 teaspoon ginger 2 green peppers, ribbed, seeded, and cut into 3/4-inch strips 1 tablespoon cornstarch 2 teaspoons sugar 2 tablespoons soy sauce 2 medium tomatoes
Instructions:	Preheat oven to 350°F. Trim fat from meat; cut meat into strips, 2 x 1/4-inch. Heat oil in large skillet. Cook meat strips quickly in oil, turning frequently, until brown, about 5 minutes. Stir in water, onion, garlic, and ginger; heat to boiling. Place mixture in baking dish, cover, and bake for 15 minutes. Add green pepper strips during the last 5 minutes. Meanwhile over medium heat, blend cornstarch, sugar, and soy sauce. Cook, stirring constantly until mixture thickens and boils. Pour over baking meat mixture and stir all to blend. Cut tomatoes into eighths; place on meat mixture. Cover and continue baking just until tomatoes are heated through, about 5 minutes more. Serve over hot cooked rice.