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"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 is from Nauvoo Nibbles, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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 T cornstarch
1 cup water
2 tomatoes, cut in wedges (I use open kettle tomatoes)
Directions:
Directions:
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. (I like to make this part, cover and refrigerate overnight. It seems like the longer it marinates, the more tender it is.) Heat oil in large frying pan or wok. Add beef and toss over high heat until browned. Taste meat. If it is not tender, cover and simmer for 30-40 minutes over low heat. Turn up heat and add vegetables. Cook 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.

Tips: You can prepare the beef ahead and refrigerate just before adding the vegetables. Finish cooking later.

For 2 servings: Half the ingredients. You might need to add some water.

For 8 servings: Double the ingredients, but reduce the water to 1-3/4 cups. Add another 1/2 Tbsp. cornstarch.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This is much easier if you have everything cut up before starting to cook anything. This is a really good recipe, and is great served over rice. Would be good with water chestnuts added too.

 

 

 

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