|
|
PEPPER STEAK 1 lb. beef chuck or round (fat trimmed) 1/4 c. soy sauce 1 clove garlic 1 1/2 tsp. grated fresh ginger or 1/2 tsp. ground 1/4 c. salad oil 1 c. green onion, thinly sliced 1 c. red or green pepper, cut into 1-inch squares 2 stalks celery, thinly sliced 1 Tbsp. cornstarch 1 c. water 2 tomatoes, cut into wedges With a very sharp knife, cut beef across grain into thin strips, 1/8-inch thick. Combine soy sauce, garlic and ginger; add beef. Toss and set aside while preparing vegetables. Heat oil in large frying pan or wok. Add beef and toss over high heat until browned. Cover and simmer until tender, 30 to 40 minutes over low heat. Turn heat up and add vegetables. Toss until vegetables are tender-crisp, about 10 minutes. Mix cornstarch with water; add to pan. Stir and cook until thick- ened. Add tomatoes and heat through. Serve over rice or noodles. Serves 4. For 8 servings, double ingredients except use 1 3/4 cups water and only 1 1/2 tablespoons cornstarch. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |