Steak Fingers

Ingredients

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• 1 ½ pounds round steak
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• 1 medium green bell pepper
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• 2 tablespoons vegetable oil
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• 1 (29 ounce) can diced tomatoes
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• ¼ cup soy sauce
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• ½ teaspoon garlic powder
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• ½ teaspoon ground ginger
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• ½ teaspoon ground black pepper
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• 4 tablespoons cornstarch
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• 1 cube beef bouillon cube
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• 2 cups warm water
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• 2 cups hot cooked rice, or as needed
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Instructions

1. 1
   Trim any fat from steak; thinly slice steak into 2- to 3-inch strips. Core and seed bell pepper, then thinly slice into 3-inch strips.
2. 2
   Heat oil in a large skillet over medium-high heat. Add steak and cook for 2 to 3 minutes. Add bell peppers; cook and stir until peppers start to soften and steak is browned, 3 to 5 minutes.
3. 3
   Reduce heat and add diced tomatoes, soy sauce, garlic powder, ginger, and black pepper. Cover and simmer for 10 minutes.
4. 4
   Stir cornstarch and bouillon cube into water; stir well until dissolved. Pour mixture into the skillet. Cover and simmer, stirring occasionally, until sauce thickens to a gravy-like consistency, about 10 minutes.
5. 5
   Remove from heat and serve over hot cooked rice.