Ingredients
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1 -2 teaspoon olive oil
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1/4 cup minced onion
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4 cloves garlic, minced
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1 -2 tablespoon chopped fresh thyme or 1 -2 teaspoon dried thyme leaves (I use the 2 tsp.)
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1/4 teaspoon salt
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1 medium green pepper, cut into 1/4 inch strips
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1 medium red pepper, cut into 1/4 inch strips
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1/4 dry red wine (Beef broth can be used; however, the wine gives a richer flavor.)
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2 tablespoons cornstarch
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1 cup beef broth
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3 cups hot cooked noodles
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1/4 teaspoon fresh ground pepper
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1 lb lean boneless beef round steak, about 1/2 inch thick
Instructions
- Trim fat from the beef; cut with grain into 2-inch strips.
- Cut strips diagonally across the grain into 1/4-inch slices.
- Heat the olive oil in nonstick skillet.
- Add onion, garlic, thyme, salt and pepper.
- Cook and stir over medium-high heat about 3 minutes or until onion is tender.
- Stir in the meat and bell peppers, cook and stir about 4 minutes or until beef is no longer pink.
- Stir in wine; reduce heat, cover and simmer for 5 minutes.
- Stir cornstarch into beef broth until disolved; add to beef mixture.
- Cook and stir over medium high heat until thickened.
- Serve over noodles.