Ingredients
1-1/2 pounds red potatoes (about 5 medium), sliced1/2 cup water1 cup beef broth4 teaspoons cornstarch1/8 teaspoon pepper2 tablespoons olive oil, divided 1 pound beef top sirloin steak, thinly sliced1 garlic clove, minced1 medium green pepper, julienned1 small onion, chopped
Preparation
Place potatoes and water in a large microwave-safe dish. Microwave, covered, on high for 5-7 minutes or until tender.
Meanwhile, in a small bowl, mix broth, cornstarch and pepper until smooth. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; cook and stir 2-3 minutes or until no longer pink. Add garlic; cook 1 minute longer. Remove from pan.
In same pan, heat remaining oil. Add green pepper and onion; cook and stir until vegetables are crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Add potatoes and beef to pan; heat through.
