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| Pepper Steak |
Ingredients
1 1/4 cups Beef Broth, divided
1/4 cup Soy Sauce
1 1/4 teaspoons ground Ginger
1/2 teaspoon Granulated Sugar
1/4 teaspoon Pepper
1 (1 1/2 pound) Boneless Round Steak, cut into strips
1 Garlic cloves, minced
1/4 cup Olive or Vegetable Oil
4 medium Green Bell Peppers, cut into julienne strips
2 large Tomatoes, peeled and chopped
3 tablespoons Cornstarch
Hot Cooked Rice
Cooking Instructions
In a small bowl, combine 3/4 cup of the broth, soy sauce, ginger, sugar and pepper; set aside.
In a skillet or wok over medium-high heat, brown beef and garlic in oil. Add peppers and tomatoes. Cook and stir until peppers are crisp-tender, about 3 minutes. Stir the soy sauce mixture and add to pan. Cover and cook until the meat is tender, about 15 minutes.
Combine cornstarch with the remaining broth until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes.
Serve over rice.
From gourmetchefrecipes.com
by The Butcher's Block |
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