"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Pepper Steak Recipe

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This recipe for Pepper Steak, by , is from Good Grub from Outlaws & Inlaws, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jim & Kathy Edwards
Added: Tuesday, August 14, 2007


1-2 tbsp. olive oil
2-1/2 lb round steak, cut in 1/2" slices 2" long
1 large onion, sliced & halved
2 large green peppers, sliced & halved
1-1/2 c. cold water
2 tbsp. Worcestershire sauce
2 tbsp. soy sauce
1 tsp. garlic powder
1 tsp. oregano
1/4 c. lemon juice
1/2 tsp. ginger
1 tsp. black pepper
1 tbsp. chopped parsley
1/2 tsp. Tabasco sauce
2 tbsp. Dijon-style mustard
1 c. fresh mushrooms, washed & sliced
2 medium tomatoes, washed & cut into wedges
Cooked rice (Minute rice is easiest)

Heat olive oil in a large skillet. When it is hot, add the steak slices and let them brown with the onion and green peppers. Then add the water and let cook covered over medium heat 30-40 minutes.

While the meat is cooking, mix in a separate bowl the Worcestershire sauce, soy sauce, garlic powder, oregano, lemon juice, ginger, black pepper, Tabasco, mustard, and parsley. Stir into meat mixture after once meat has finished cooking. Add the mushrooms and cook another 10 minutes. With about 5 minutes left, add the tomatoes to the top of the pepper steak and leave them for another 5 minutes or so. Serve over rice.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
We usually use the six-person amount from the Minute Rice box and that will generally feed four or five easily. If you put the tomatoes in early or leave them too long, they tend to get mushy. I often double all the ingredients if the boys and girls are coming over. It seems to me to be easier to thin slice the steak when it is still partially frozen.




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