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"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

PEPPER STEAK Recipe

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This recipe for PEPPER STEAK is from The Welch Family & Friends Cookbook Project, 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:  
2 lbs SIRLOIN OR ROUND STEAK
4 tbsp SOY SAUCE
6 tbsp SALAD OIL
2 tbsp COOKING SHERRY
8 tsp CORNSTARCH
1 tsp SUGAR
1/2 tsp GROUND GINGER
2 LARGE, OR 3 MEDIUM GREEN BELL PEPPERS CUT INTO STRIPS
2 MEDIUM ONIONS, QUARTERED
2 tsp SALT
3 MEDIUM TOMATOES CUT INTO WEDGES
COOKED RICE
Directions:
Directions:
ABOUT 1 HOUR BEFORE COOKING: CUT STEAK LENGTH WISE IN HALF SLICE HALVES DIAGONALLY (AGAINST THE GRAIN) INTO THIN SLICES IN LARGE BOWL COMBINE STEAK, SOY SAUCE, ONE (1) TBSP. SALAD OIL, SHERRY, CORNSTARCH, SUGAR, AND GINGER. SET ASIDE TO MARINATE.

IN LARGE SKILLET OVER MEDIUM HEAT IN TWO (2) TBSP HOT SALAD OIL, COOK GREEN PEPPERS, ONIONS AND SALT, STIRRING QUICKLY AND FREQUENTLY (STIR FRY) UNTIL VEGETABLES ARE TENDER-CRISP. REMOVE TO ANOTHER LARGE BOWL AND SET ASIDE.

IN SAME LARGE SKILLET OVER MEDIUM HEAT, THREE (3) TBSP SALAD OIL, ADD MEAT AND THE MARINADE. COOK UNTIL BROWNED. AFTER BROWNING YOU CAN ADD SOME BEEF BROTH, A LITTLE AT A TIME TO REDUCE DOWN AND THICKEN. THIS WILL GIVE YOU ADDITIONAL SAUCE TO POUR OVER THE RICE.

ADD PEPPERS, ONIONS AND TOMATOES TO THE SKILLET WITH THE STEAK. COOK UNTIL THE TOMATOES ARE HEATED THROUGH.

SERVE OVER RICE.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 HOUR 15 MINUTES
Personal Notes:
Personal Notes:
This was a favorite of my late brother Dennis and my mother Marge Steil.

 

 

 

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