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Pepper Steak Recipe

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

Anonymous, Internet Help Desk
Added: Thursday, August 6, 2009


1 lb boneless beef sirloin - or top round steak, 3/4" thick
2 T. vegetable oil
2 c. pepper - green/red/yellow - cut in strips
1 onion - medium, cut in wedges
1/4 tsp. garlic powder or 2 cloves garlic - minced
1 can Campbell's soup - Beefy Mushroom Soup, condensed
1 T. soy sauce
1/2 tsp. ground ginger
4 cups rice - cooked, hot

Slice beef across the grain into thin strips.

In 10" skillet or wok, over medium-high heat, in 1 tablespoon hot oil, stir-fry half of beef, until browned. Remove; set aside. Repeat with remaining beef.

Reduce heat to medium. In same skillet in remaining 1 tablespoon of oil, stir-fry peppers, onion and garlic until tender-crisp.

Stir in soup, soy sauce and ginger. Heat to boiling. Return beef to skillet. Heat through, stirring occasionally. Serve over rice.

Personal Notes:
Personal Notes:
Tip: To make slicing beef easier, freeze beef 1 hour.

Makes about 4 cups mixture or 4 servings.
Prep Time: 15 minutes
Cook Time: 20 minutes




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