"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Green Pepper Steak Recipe

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This recipe for Green Pepper Steak, by , is from Sylvia's Kitchen, 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!

My Great Recipes


1 lb. beef chuck or round, fat trimmed
c. soy sauce
1 clove garlic
1 tsp. grated fresh ginger or 1/2 tsp. ground
c. salad oil
1 c. green onion, thinly sliced
1 c. red or green peppers cut into 1-inch squares
2 stalks celery, thinly sliced
1 Tbsp. cornstarch
1 c. water
2 tomatoes, cut into wedges

1. With a very sharp knife cut beef across grain into thin strips, ⅛-inch thick.
2. Combine soy sauce, garlic, ginger. Add beef. Toss and set aside while preparing vegetables.
3. 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 to 40 min. over low heat.
4. Turn heat up and add vegetables. Toss until vegetables are tender crisp, about 10 min.
5. Mix cornstarch with water. Add to pan; stir and cook until thickened.
6. Add tomatoes and heat through.

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

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

For 8 servings:
Double the ingredients but reduce the water to 1 c. Add another Tbsp. cornstarch.

Personal Notes:
Personal Notes:
A good family dish from 'My Great Recipes', 1150 Olympic Blvd., Los Angeles, CA 90064. You cut economy beef, either chuck or orund into thin strips and cook it until tender; then add vegetables. Quick and tasty!




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