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Green pepper steak

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Ingredients/Components

cornstarch - 1 Tbsp
water - 1 c
salad oil - 1/4 c
soy sauce - 1/4 c
stalks celery, thinly sliced - 2 item
clove garlic - 1 item
beef chuck or round, fat trimmed - 1 lb
grated fresh ginger or 1/2 tsp
red or green peppers, cut into 1-inch squares - 1 c
green onion, thinly sliced - 1 c
tomatoes, wedged - 2 item

How to make green pepper steak:

With a very sharp knife cut beef across grain into thin strips, 1/8-inch thick. Combine soy sauce, garlic and ginger. Add beef. Toss and set aside while preparing vegetables. 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. Turn heat up and add vegetables. Toss until vegetables are tender-crisp, about 10 minutes. Mix cornstarch with water. Add to pan; stir and cook until thickened. Add tomatoes and heat through. Makes 4 servings. (For 8 servings, double the ingredients but reduce the water to 1 3/4 cups. Add another 1/2 tablespoon cornstarch.)

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

Recipe categories: Main dish, One Dish meal, White rice.

Rating:

3.8

Average rating: 3.8, total votes: 8

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