"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Green Pepper Steak Recipe

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This recipe for Green Pepper Steak, by , is from The Clausing Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laurel Clausing
Added: Saturday, March 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. sirloin steak
2 peppers (red, green, yellow, I like to mix them. Use as many as you like)
1/4 c. soy sauce
2 stalks celery, thinly sliced
1 clove garlic
1 TB. cornstarch
1 1/2 tsp. grated fresh ginger or 1/2 tsp. ground (use the fresh, it is worth it)
1 c. water
1/4 c. salad oil
2 tomatoes, cut into wedges
1 cup green onion, thinly sliced ( I don't use that much. Lots of times I just use regular onion.)

Directions:
Directions:
With a very sharp knife cut beef across grain into thin strips, 1/8-inch thick. It is easier to do if the meat is slightly frozen. Combine soy sauce, garlic, ginger. Add beef. toss and set aside while preparing vegetables. The longer the beef marinates, the more flavor it has. You can do this step ahead of time and refrigerate beef until ready to cook. Heat about 2 T. oil in large frying pan or wok. Add beef and toss over high heat until brown. Turn down slightly and continue cooking until almost done. Remove from pan and set aside. Add about 1 T. oil. Add onion and celery and saute for about a minute. Then add peppers and cook until they are tender crisp. 5 minutes, maybe. Put meat back in pan. Mix cornstarch with cold water. Add to pan; stir and cook until thickened. Add tomatoes and heat through. I skip this step since Bob does not like tomatoes.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20-30 minutes
Personal Notes:
Personal Notes:
Serve with hot rice. Yum. Be careful that you use cornstarch and not baking soda which I did once. The baking soda dissolved the green peppers. Only the skins were left and the whole dish was rather green and salty. We ate it anyway. (For 8 servings: Double the ingredients, but reduce the water to 1 3/4 c. Add another 1/2 T. cornstarch.)

 

 

 

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