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Wednesday, March 26, 2008

Recipe: Pepper Steak

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.

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