Kay's Steak and Peppers
by Kay

1 1/2 pounds top round
1 yellow or red pepper
1 green pepper
1 sweet onion
1 - 2 cans sliced mushrooms
1 - 1 1/2 cans beef broth
cornstarch and water
soy sauce

Trim all fat from top round (or any other good cut of steak). Slice into thin strips about 2 inches in length. Wash, core and slice peppers into thin strips. Peel and slice onion into thin strips. Drain mushrooms. In hot skillet or wok quick fry the steak in a little cooking oil. When beef is done, add vegetables as you would for a stir fry. Cook until vegetables are warm, they need to remain crisp. When steak and vegetables are hot, pour in desired amount of beef broth (this will depend on the amount of sauce you want your steak and vegetables to be in). Bring to a boil and thicken with cornstarch and water. Add soy sauce to flavor. Serve over cooked rice.

NOTE: This dinner can be cooked and ready to serve in 20 minutes. Put the rice on to cook first. While steak is stir frying, get the vegetables ready. Once the steak and peppers are ready, the rice is ready to drain and rinse. This is an extremely LOW FAT meal, so eat all you want!

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