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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Grandma Hope's Pepper Steak Recipe

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This recipe for Grandma Hope's Pepper Steak is from The Hope Legacy Cookbook, 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:  
Marinade sauce:
1 - 2 Tbsp. rice wine (or sherry)
3 - 6 Tbsp. soy sauce
1 - 2 tsp. sugar
2 - 4 tsp. cornstarch
4 slices ginger root (chopped up)
2 cloves garlic (squeezed with a garlic press, or minced)
Black pepper, to taste

1 lb. steak (flank or round steak) – Trim all fat and cut into strips.
2 medium peppers (1 green & 1 red or yellow pepper – or whatever combo you’d like) – slice to bite-sized (⅛ inch thick)
¼ cup cooking oil (peanut oil or vegetable oil)
Directions:
Directions:
Mix marinade sauce by mixing wine, soy sauce, sugar, cornstarch, garlic, and ginger.
Marinate meat with sauce, covering completely. (Can be marinated up to 4 hours or used immediately).

To Cook:
Heat wok or skillet on the stove. When hot add 1 Tbsp. of oil.
Add peppers and stir fry until crunchy (about 3 minutes). Remove from pan and set aside.
Add 3 Tbsp. of oil to pan and heat (pan should be hot). Add steak mixture and stir fry about 1 to 2 minutes until meat is no longer pink.
Add peppers that were set aside. Heat through, stirring all the time.
Serve with rice.
Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
We double the marinade recipe so there is extra marinade to put over rice.

 

 

 

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