Peppers and Steak

2 lbs. lean round steak, cut 1/2 in. thick
1 cup beef broth
1/4 cup beef broth
1/4 cup soy sauce
1/2 tsp. garlic powder
1/2 tsp. ground ginger
1 cup water
3 large peppers, 1 green, 1 yellow, 1 red, cut into thin strips
1 (2-oz.) jar diced pimiento, drained
3 Tbsp. cornstarch
1/4 cup water
4 cups hot cooked rice
enough shortening to grease a skillet

Partially freeze steak, slice across the grain into 2X1/4 in. strips. Combine nest 4 ingredients in a shallow container, add meat tossing to coat. cover and refrigerate overnight. the next day drain meat well, reserving 1/2 cup marinade, set aside.

Grease a large non-stick skillet, heat until hot. Add meat and cook until lightly browned. Add reserves 1/2 marinade and 1 cup water. Reduce to low and simmer 45 minutes. Add peppers and pimiento stirring well cook 15 minutes or until meat is tender.

Combine cornstarch and 1/4 cup water stirring until blended add to meat mixture. Cook stirring constantly until thickened. Serve over hot rice.

This is so pretty and colorful and good to.