Green Peppered Steak
Beverly
This is a recipe that I found in a magazine.
ingredients
- 1 pound beef chuck or round, fat trimmed**
- 1 cup water
- 2 tomatoes, cut into wedges
- 1/4 cup soy sauce
- 1 clove garlic
- 1 1/2 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
- 1 cup green onion, thinly sliced
- 1 cup red or green peppers, cut into 1-inch squares
- 2 stalks celery, thinly sliced
- 1 tablespoon cornstarch
directions
- 1
1. With a very sharp knife cut beef across grain into thin strips 1/8-inch thick.
- 2
2. Combine soy sauce, garlic, ginger. Add beef, toss and set aside while preparing vegetable.
- 3
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 minutes over low heat.
- 4
4. Turn heat up and add vegetables. Toss until vegetables are tender crisp, about 10 minutes.
- 5
5. Mix cornstarch with water. Add to pan; stir and cook until thickened.
- 6
6. Add tomatoes and heat through.
- 7
** Can substitute beef strips for stir-frying and can skip step 1.
Source: Beverly
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