Pepper Steak
1 1-lb boneless chuck steak, ½ inch thick
1 t unseasoned meat tenderizer
2 T salad oil
2 medium green peppers
2 T minced onion
1 clove of garlic, mashed
½ C diagonally sliced celery
½ C beef stock or consommé
1 t soy sauce
Salt & pepper to taste
Hot cooked rice
Cut steak into thin strips; sprinkle with meat tenderizer. Brown in oil in skillet. Cut green peppers into thin strips; add onion, garlic, green peppers and celery to steak. Sauté for about 2 minutes or until vegetables are partially tender. Combine cornstarch, beef stock and soy sauce; add to steak mixture. Cook, stirring, until liquid is slightly thickened and begins to simmer. Add salt and pepper. Serve immediately over rice.
Wednesday, March 26, 2008
Recipe: Pepper Steak
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