Pepper Steak - cooking recipe

Ingredients

1 to 1 1/2 lb. top round steak (1/2-inch thick)
1 Tbsp. vegetable oil
1 clove garlic, minced
2 tsp. cornstarch
2 Tbsp. soy sauce
1/2 c. water
1 tsp. instant beef bouillon
2 c. green pepper, cut in 1-inch chunks
1 c. thinly sliced onion
2 stalks celery, sliced
1 (2 oz.) jar pimiento, chopped
1 tsp. salt
1/4 tsp. pepper

Preparation

Cut steak in thin strips.
Preheat browning dish on High (max power) for 7 minutes.
Smear oil over dish and all beef strips. Cook on High (max power) for 2 to 3 minutes, flipping strips after 1 minute, or when strips are brown.
Stir and add garlic.
Cook, covered, on 70 (Roast) for 7 minutes.
Dissolve cornstarch in soy sauce and add to meat.
If your browning dish is too small to hold meat and remaining ingredients, transfer to a 2-quart casserole.
Stir and blend in remaining ingredients.
Cook, covered, on High (max power) for 8 to 10 minutes or until vegetables are just tender.
Let stand 5 minutes before serving. Makes 4 servings.