Recipe - Garlicky Beef With Peppers

1 pound Beef round; One half inch thick
1 tablespoon Margarine from soybean oil
1 small Onion; chopped
4 Cloves garlic; finely
chopped
1 teaspoon Dried thyme
One fourth teaspoon Salt
One fourth teaspoon Pepper
2 Bell peppers; cut into
1/4"strips
One fourth cup Dry red wine
2 tablespoon Cornstarch
1 cup Beef broth; cold
6 cup Cooked rice; hot

Trim fat from beef steak. Cut beef with grain into 2 inch strips; cut
strips diagonally across grain into One fourth inch slices.

Melt margarine in nonstick skillet over medhigh heat. Cook onion, garlic,
thyme, salt and pepper in margarine about 3 minutes, stirring occasionally,
until onion is tender. Stir in beef and bell peppers. Cook about 4 minutes,
stirring occasionally, until beef is no longer pink.

Stir in wine; reduce heat. Cover and simmer 5 minutes. Stir cornstarch into
broth until dissolved; stir into beef mixture. Cook over medhigh heat,
stirring constantly, until thickened. Serve over rice.
Posted to recipeludigest Volume 01 Number 407 by James and Susan Kirkland
kirkland@gj.net on Dec 27, 1997