Ingredients:

2 Tbsps vegetable oil
1 lb boneless beef round, cut into 1/8-inch strips
1/2 tsp salt
1/2 tsp ground black pepper
1 cup thinly sliced onion
1 tsp minced garlic
2 cups beef broth
2 Tbsps Worcestershire sauce
2 cups green bell peppers, cut into strips
2 Tbsps cornstarch
1/4 cup water
1 can (14 1/2 oz.) diced tomatoes, drained
6 oz Creamette® Dumpling Egg Noodles

Cooking Directions:

1.  In a large skillet heat oil over medium-high heat. Season meat with salt and pepper. Brown meat. Add onions and garlic and cook until onions are tender. Add broth and Worcestershire sauce. Bring to a boil. Reduce heat, cover and simmer 1 hour or until meat is tender. Add bell peppers and cook 5 minutes.

2.  In a small bowl combine cornstarch and water. Stir into meat mixture. Cook, stirring constantly until sauce thickens and begins to boil. Add tomatoes and stir until heated through.

3.  Meanwhile cook noodles according to package directions. Serve pepper steak over noodles.