Garlicky Beef with Peppers

Course : Beef
Serves: 6
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1 pound beef round -- 1/2 inch thick
1 tablespoon margarine from soybean oil
1 small onion -- chopped
4 cloves garlic -- finely chopped
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2 medium bell peppers -- cut into 1/4 inchstrips
1/4 cup dry red wine
2 tablespoons cornstarch
1 cup beef broth -- cold
6 cups cooked rice -- hot

Preparation / Directions:

Trim fat from beef steak. Cut beef with grain into 2 inch strips; cut strips diagonally across grain into 1/4 inch slices. Melt margarine in nonstick skillet over med-high heat. Cook onion, garlic, thyme, salt and pepper in margarine about 3 minutes, stirring occasionally, until onion is tender. Stir in beef and bell peppers. Cook about 4 minutes, stirring occasionally, until beef is no longer pink. Stir in wine; reduce heat. Cover and simmer 5 minutes. Stir cornstarch into broth until dissolved; stir into beef mixture. Cook over med-high heat, stirring constantly, until thickened. Serve over rice.

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