Serves 6.
Ingredients
1 pound top round steak or London Broil
2 tablespoons vegetable oil
8 ounces button mushrooms
1 medium onion
1 bell pepper
4 stalks celery
2 cloves garlic
28-ounce can whole tomatoes
½ teaspoon chili powder
½ teaspoon allspice
2 tablespoons sugar
2 teaspoons Worcestershire Sauce
Table salt and black pepper
2 tablespoons vegetable oil
8 ounces button mushrooms
1 medium onion
1 bell pepper
4 stalks celery
2 cloves garlic
28-ounce can whole tomatoes
½ teaspoon chili powder
½ teaspoon allspice
2 tablespoons sugar
2 teaspoons Worcestershire Sauce
Table salt and black pepper
Note: May 2020, I used diced instead of whole canned tomatoes, I now think this is a better choice.
Instructions
- Cut the steak in half horizontally, for example converting a 1½-inch thick steak into two ¾-inch steaks.
- Slice the steak across the grain into thin strips, ⅛- to ¼-inch thick.
- Clean the mushrooms and cut them each into thin slices.
- Remove the stem and ribs from the bell pepper and cut it into thin strips.
- Clean the celery and cut it into ½-inch pieces.
- Peel the onion, cut it in half pole-to-pole, and cut each half crosswise into ¼-inch slices
- Season the beef with salt and pepper.
- Heat the oil in a skillet over medium-high heat until just smoking.
- Add half of the beef and cook, with stirring, until browned, about 5 minutes.
- Remove the browned beef, add the uncooked beef, and cook, with stirring, until browned, about 5 minutes. If necessary to prevent burning, add additional vegetable oil.
- Reduce the heat to medium and add all of the browned beef, the mushrooms, onion, celery, and bell pepper.
- Cook with frequent stirring until the onion starts to soften, about 10 minutes.
- Add the garlic and cook until fragrant, about 1 minute.
- Add the remaining ingredients, including the juice from the tomatoes.
- (If you're serving this over steamed white rice, start the rice now.)
- Simmer with occasional stirring, scraping up any brown bits on the bottom of the pan, until the vegetables are heated through, about 20 minutes.
- Season with salt and pepper to taste.
- Serve over steamed rice.
Cut the steak in half horizontally. |
Then cut across the grain creating long, thin slices. |
Prepare vegetables: bell pepper, celery, onion, garlic, and mushrooms. |
Measure the seasonings. |
In two batches, brown seasoned beef strips in vegetable oil. |
Add the vegetables, stir, and cook until the onion starts to soften. |
Add the remaining ingredients and simmer until the vegetables are heated through, about 20 minutes. |
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