Ingredients:
1 lb lean boneless beef round steak, about 1/2 inch thick
1 -2 teaspoon olive oil
1/4 cup minced onions
4 cloves garlic, minced
1 -2 tablespoon chopped fresh thyme or 1 -2 teaspoon dried thyme leaves ( I use the 2 tsp.)
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 medium green peppers, cut into 1/4 inch strips
1 medium red peppers, cut into 1/4 inch strips
1/4 dry red wine ( Beef broth can be used; however, the wine gives a richer flavor.)
2 tablespoons cornstarch
1 cup beef broth
3 cups hot cooked noodles
Directions:
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.
Servings: 6
Time preparation: 20 min.
Time total: 35 min.