Ingredients
- London Broil (cut into 1/2" pieces)
- Onion (1/2 onion, minced)
- Garlic (3 cloves, minced)
- Bell Peppers (1/4 cup, frozen)
- Beef Stock (2-3 cups)
- Worcestershire Sauce
- Cornstarch Slurry (1 tbsp starch + cold water)
Steps
- Heat 1 tbsp of oil over medium high. Add the meat, season with salt and pepper, and saute until it browns. Remove the meat.
- Over medium heat, add 1 tbsp oil. Saute onions until transluscent, 3-4 minutes. Add garlic and saute for 30 seconds.
- If there is still fond left on the bottom of the pan, deglaze with a little bit of broth and scrape up with a wooden spoon.
- Add meat back to pan, add bell peppers, and add the broth just until it covers the meat. Add 1 tbsp of worcestershire sauce.
- Bring to a boil, then simmer over low heat until meat is fork-tender (45-60 minutes)
- When meat is tender, bring back up to a boil and add cornstarch slurry while constantly mixing. Continue mixing until thickened and remove from heat.
- Serve over white rice or egg noodles.
