My first husband Philip loved this, as does my daughter and basically anyone else who tries it. Its fairly easy and the taste is so rich and flavorful. I serve mine over egg noodles, however it can also be served over rice. Its a great way to feed a large family and really nice on those rainy days when you are just not craving soup or stew.
3slice onions into rings, and then halve the rings. set aside
4Put a small amount of oil in a large non stick skillet. Add beef cubes.
5Season cubes with montreal steak seasoning
6Now season with garlic powder
7Fry beef cubes in skillet on high stirring occsionally until nicely browned.
8In large pot with lid, put 4 to 5 cups water and 4 bouillion packets or cubes. Heat to dissolve bouillon. Add beef and all juices from skillet to boullion, and bring to boil, turn heat down to very low and cover tightly. Continue to cook until beef cubes are extrememly tender.
9Add red and green peppers to beef and boullion and continue cooking till peppers are just slightly softened. (taste broth and add additional boullion and/or seasoning now)
10Now add onions and cook till peppers and onions are crisply tender
11in large shaker type bottle with lid, put 3/4 cup soy sauce, 3/4 cup ice cold water and cornstarch. Shake vigorously to dissolve corn starch
12Using a whisk gently whisk soy sauce into beef and peppers, keeping heat at medium temp. as you are whisking the gravy should thicken. (add additional cold water and cornstarch mix if not yet thick enough)
13Serve beef and peppers and onions over egg noodles or rice if you prefer. Be sure to have plenty of italian, cuban or puerto rican bread on the table for sopping up that flavorfilled gravy!! Enjoy!