Beef Tomato Skillet
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| Serves | 4 |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Total time | 30 minutes |
| Meal type | Main Dish |
This beef tomato skillet has a rich flavor, a delicious sauce, and can be prepared quickly. Serve with steamed rice.
Ingredients
- ½ Pound flank steak (thinly sliced, against the grain)
- 2 Teaspoons sugar
- ¼ cup soy sauce
- 2 Tablespoons olive oil
- ½ onion (diced)
- 1 red bell pepper (chopped into 1 inch squares)
- 1 green bell pepper (chopped into 1 inch squares)
- 2 Medium tomatoes (sliced into eighths)
- 1 can beef broth
- 2 Tablespoons cornstarch
- black pepper (to taste)
Directions
| Step 1 | |
| Placed sliced flank steak in medium bowl. Sprinkle sugar over top. Add soy sauce, give it a stir and allow it to marinate for about 15 minutes. | |
| Step 2 | |
| Heat olive oil in large skillet over medium-high heat. Add onions and cook for 2 minutes. | |
| Step 3 | |
| Using a slotted spoon, remove flank steak from marinade and add to the skillet. Reserve the marinade. | |
| Step 4 | |
| Slightly brown the flank steak. Add red and green peppers to the skillet. Mix cornstarch and beef broth. Add to skillet along with reserved marinade. | |
| Step 5 | |
| Add tomatoes. Simmer until peppers are firm-tender and sauce is thickened. | |
