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Green Pepper Steak Recipe

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This recipe for Green Pepper Steak, by , is from WYOMING WILD!-COOKS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mrs. Cathy Benedetto
Added: Thursday, May 14, 2009


4 servings: In a wok or large, deep frying pan

1lb. thinly sliced beef (I use eye round, fat trimmed)
1/4 c. soy sauce (I use lite- it's less salty)
1 clove minced garlic
1/2 tsp. ground ginger
1/4 c. olive oil (I use less, but spray the wok with PAM, first)
1 c. green onion, sliced thin
1. c. red or green peppers cut into squares
2 stalks thinly sliced celery (optional- I don't use)
1 Tbsp. cornstarch
1 cup water or beef stock
2 tomatoes cut into wedges

Tip: you can marinade the beef in advance for more flavor.

1. With a sharp knife cut the beef across grain into thin strips, about. 1/8 in. thick.
2. Combine soy sauce, garlic, and ginger. Add beef, toss and set aside while preparing veggies.
3. Heat oil in large frying pan or wok. Add beef and toss over high heat until browned. Taste meat. If not tender, cover and simmer for 30-40 minutes over low heat (I don't, by the time everything is cooked the meat is usually very tender).
4. On high heat, add in the vegetables. Toss until they are tender crisp, about 10 minutes.
5. Mix cornstarch with water (or beef stock); stir in and cook until thickened).
6. Add tomatoes and heat through.

Good served with fluffy rice.

For 8 servings double the ingredients but reduce water/stock to 1 3/4 c. Add another 1/2 Tbsp. corn starch.

Personal Notes:
Personal Notes:
This has a great Asian twist.




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