100 g of lean beef
1 small carrot, chopped
4 stalks of celery (5 cm each)
1 tablespoon of finely chopped onion
1/4 teaspoon of parsley
1 tablespoon of cornstarch
juice from 3 medium tomatoes
1 medium green bell pepper, cut into slices
1 teaspoon of salt
2 tablespoons of Worcestershire sauce
1 tablespoon of soy sauce
beef broth
100 g of lean beef
1 small carrot, chopped
4 stalks of celery (5 cm each)
1 tablespoon of finely chopped onion
1/4 teaspoon of parsley
1 tablespoon of cornstarch
juice from 3 medium tomatoes
1 medium green bell pepper, cut into slices
1 teaspoon of salt
2 tablespoons of Worcestershire sauce
1 tablespoon of soy sauce
beef broth
Cut the beef into cubes and season with Worcestershire sauce, soy sauce, and 1/2 teaspoon of salt
Let it rest for 30 to 40 minutes
Heat a large skillet over medium heat with tomato juice, carrot, celery, parsley, and 1/2 teaspoon of salt
Bring to a simmer and cook for about 10 minutes, stirring occasionally
Add the beef cubes and stir to coat
Simmer until the beef is cooked through, adding more liquid as needed
Add the sliced bell pepper and continue to cook for another 10 minutes
Remove from heat and serve with 3/4 cup of cooked rice.
