Ingredients
6 frozen steaks
1 c. chopped onion
1 can whole tomatoes
1 envelope instant beef broth
2 Tbsp. cornstarch
2 Tbsp. vegetable oil
2 large green peppers
3 Tbsp. soy sauce
1 c. water
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Gathered
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French-engineered grinding mechanism — lifetime pepper mill
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stainless mesh tea ball — steep loose leaf tea in any cup
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French-engineered grinding mechanism — lifetime pepper mill
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stainless mesh tea ball — steep loose leaf tea in any cup
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Brown beef, which has been cut into strips while frozen, in oil. Remove and saute onion and pepper which have been cut into large pieces until soft. Add tomatoes, reserving liquid. Stir in soy sauce, beef broth and water. Return beef strips and simmer 5 minutes. Stir cornstarch into tomato liquid to make a smooth paste, then stir into bubbling beef mixture. Cook, stirring constantly until thickened. Spoon over spaghetti, potatoes or rice.