Pepper Steak with Penne

I've been making versions of this pepper steak for years.  It originally came from the back of some package, to which I would give proper credit, but the recipe is long gone and I can't remember the product.  That's okay, I think it's been morphed into my own thing anyway.

This dish is super easy and has wonderful fresh flavors due to the green peppers and tomatoes being added in at the end. It does take a bit of time though, you need to simmer the beef for over an hour before you can finish off the dish.  This is very important, otherwise the flank steak will tough rather than tender, and your fabulous dish will only be mediocre.


Pepper Steak with Penne

1 1/2  lbs flank steak, cut into 1/8 inch strips
2 tablespoons olive oil
salt and pepper to taste
1/2 cup onions, sliced
3 cloves garlic, pressed
2 each beef bouillon cubes
2 cups water
2 tablespoons Worcestershire sauce
1/4 cup  red wine
1 each  green pepper, sliced
2 tablespoons cornstarch
1/4 cup water
3 tomatoes, sliced
12 ounces penne pasta
1/4 cup fresh parmesan cheese, grated

In a very large skillet, brown the steak in the olive oil, season with salt and pepper then add the onions, cook until slightly tender.  Add the garlic and saute about 3 seconds longer.  Add the water, bouillon cubes, Worcestershire sauce and red wine.  Bring to a slight boil then turn to low and cover.  Simmer on low for about 1 and 1/4 hours.

Once the beef is tender, cook the pasta according to package instructions.

Add the green pepper to the beef and cook for 2 minutes.  Mean while mix the water and cornstarch together.  Add it to the beef mixture and stir until thickened.  Add the tomatoes and heat through.  Stir in the cooked pasta and top with grated Parmesan.