Reminiscent of Pepper Steak, but much easier. Serve over rice.
1 tablespoon oil
1 onion, sliced
1-1/2 c water
2 packets beef bouillon
1/4 teaspoon garlic powder
1/2 teaspoon ground ginger
3 tablespoons soy sauce
24 cooked meatballs, frozen or thawed
1-1/2 green peppers, sliced
2 tablespoons cornstarch
2 tablespoons water
1 large tomato, chopped
Heat the oil in a large deep skillet. Add the onion and cook until tender. Add the 1-1/2 cups of water, bouillon, garlic powder, ginger and soy sauce and stir. Add the meatballs and bring to a boil. Reduce the heat and cover. Simmer for 10 minutes, stirring occasionally, until meatballs are heated through. Add the green pepper and continue to cook until the pepper is crisp-tender, about 3 minutes.
Mix the cornstarch with the 2 tablespoons of water and add to the skillet. Cook, stirring carefully, until mixture thickens and boils. Add the tomato, cover, and heat for about 2 to 3 minutes longer.
Serve over hot rice.
Yield: 4 servings.