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Tangy Beef Strips


  • 1 (1 pound) boneless sirloin steak
  • 2 tablespoons vegetable oil
  • 1 cup sliced onions
  • 2 cloves garlic, minced
  • 1 cup chili sauce
  • 1/2 cup water
  • 1 teaspoon beef bouillon granules
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 2 cups quartered fresh mushrooms
  • 1/2 medium green bell pepper, cut into strips
  • 1/2 medium red bell pepper, cut into strips
  • 2 tablespoons plain yogurt
  • 1/2 teaspoon cornstarch
  • Hot cooked noodles


  1. Cut steak across grain into 1/4 inch thick slices.
  2. In large skillet, quickly brown steak in 1 tablespoon oil; remove and set aside.
  3. Sauté onions and garlic in remaining tablespoon oil until onions are tender.
  4. Stir in chili sauce, water, beef bouillon granules, cumin and pepper. Heat to boiling; add mushrooms and peppers. Cover; simmer for 5 minutes.
  5. Add reserved steak and any accumulated meat juices; heat.
  6. Combine yogurt and cornstarch; stir into meat mixture. Heat until thickened.
  7. Serve over hot cooked noodles.

Yield: 4 servings (about 4 1/2 cups)

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