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Beef And Pepper Skillet Supper

beef - other, stirfry - beef

2 (8 oz) onions
1 (8 oz) sweet red pepper
1 (8 oz) sweet green pepper
1 tablespoon vegetable oil
3/4 pound stir-fry beef strips
2 cloves (1/8 oz) garlic; minced
----Sauce----
1 cup beef stock
2 tablespoons red wine vinegar
1 tablespoon cornstarch
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon Worcestershire sauce
1/2 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper

Sauce: In small bowl, whisk together beef stock, vinegar, cornstarch, paprika, thyme, Worcestershire sauce, rosemary, salt, pepper and cayenne; set aside. Cut onions in half lengthwise; slice lengthwise into thin strips. Seed and cut red and green peppers into thin strips. Set aside. In large nonstick skillet, heat half of the oil over high heat; stir-fry beef and garlic for about 2 minutes or until meat is browned but still pink inside. Transfer to plate. Add remaining oil to skillet; cook onions and red and green peppers, stirring often, for 4 minutes or just until starting to soften. Pour in sauce; cook, stirring, for 2 minutes or until thickened and glossy. Return beef and any juices to pan; stir until well coated and heated through.

Contributor: Canadian Living - Winning Tastes of Beef

Yield: 4 servings
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