"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Green Pepper Steak Recipe

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This recipe for Green Pepper Steak, by , is from St. Clairsville Red Devil Marching Band Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Deborah Habursky
Added: Thursday, August 9, 2007


1 lb. beef chuck or round, fat trimmed
1/4 cup soy sauce
1 clove garlic
1 1/2 tsp grated fresh ginger or 1/2 tsp. ground
1/4 cup salad oil
1 cup green onion, thinly sliced
1 cup red or green peppers, cut into 1 inch squares
2 stalks celery, thinly sliced
1 tbsp cornstarch
1 cup 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, ginger. Add beef. Toss and set aside while preparing vegetables.
Hear oil in large frying pan or wok. Add beef and toss over high hear until browned. Taste meat. If it is not tender, cover and simmer for 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 thickened.
Add tomatoes and heat through.
Serve with rice.
Makes 4 servings.




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