London Broil with Peppers & Onions served over rice

Sunday, February 14, 2010

I'm making this meal with the left over london broil from my previous entry "Egg Noodles & London Broil".

What you need:

-2lbs London Broil cut into bite size strips
-2 green bell peppers, thin strips
-1 white onion, thin strips
-1 packet Lawrys meat marinade (or one of your choice)
-2 cups dry quick cooking rice
-1 14oz can of cream of mushroom soup*

Cook the meat, peppers, & onion together in the same pan. When the meat is almost cooked (about 10 minutes), and the peppes & onions are "wilted" down & tender, stir in the marinade (mix according to directions on packet). Cook for an additional 5 minutes.

While the meat is cooking, cook the rice. Once the rice is done, stir in the cream of mushroom soup.

Serve the meat mixture over the rice and enjoy!

*Optional: You can leave out the cream of mushroom soup and serve over the rice by its self, or even melt swiss or provolone cheese over the top. Also good with french bread or bulky bread.


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