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A lighter version of the French steak au poivre that more than makes up for the absence of cream and butter with aromatic vegetables and a highly seasoned broth.

Pepper Steak

2 pounds round steak, thinly sliced across the grain
1/4 cup all-purpose flour
1/2 cup vegetable oil
1 1/2 cups julienned seeded green bell peppers
1 cup sliced mushrooms
1/2 cup sliced peeled onion
2 cloves garlic, crushed
1 (14.5-ounce) can beef broth
2 tomatoes, quartered
3/4 cup red wine
2 tablespoons soy sauce
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon ground pepper
Cooked noodles for accompaniment

1. Evenly coat beef strips with flour.
2. Heat a large skillet over medium-high heat. Add oil and brown beef, about 2 minutes. Remove from pan and set aside. Add green bell peppers, mushrooms, onion and garlic. Sauté until tender, about 4 minutes. Add tomato and beef broth and simmer for 2 minutes. Mix together red wine, soy sauce and cornstarch in small bowl; stir to combine. Add to pan and simmer until slightly thickened. Return meat to pan, season with salt and pepper and simmer until tender, about 15 minutes.
3. Serve pepper steak on a bed of warm noodles.

Makes 8 servings.

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