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Pepper Beef




Source of Recipe


Lee's Kitchen






List of Ingredients



• 1 lb rib eye, well trimmed
  
• 1 large green bell pepper, cut into 2" pieces
  
• 1 large red bell pepper, cut into 2" pieces
  
• 1 medium-sized sweet onion, roughly chopped
  
• 4 oz button mushrroms, sliced
  
• 1 8oz can sliced water chestnuts, drained
  
• 1 cup grape tomatoes, rinsed & drained
  
• Salt, pepper & garlic powder to taste
  
• 4 Tbl soy sauce
  
• 4 Tbl canola oil
  
• 1/4 cup water
  
• 2 Pkgs Sun-Bird Beef/Broccoli Stir Fry Seasoning
  
• 2 Tbl canola oil for stir-frying
  
• Hot, cooked white rice
  






Instructions



1. Trim beef of most of the fat and slice, across the grain, into thin slices. Cut slices into 2" to 3" strips. Set aside.
   
2. Mix stir-fry seasoning powder with oil, soy sauce and water. Mix well. Set aside.
   
3. Add 2 Tbl canola oil to pre-heated wok or large non-stick skillet. Add peppers and onions and stir-fry over high heat for two to three minutes. Remove. Set aside and keep warm.
   
4. Add beef to skillet. Season with salt, pepper and garlic powder to taste. Stir fry for one to two minutes over high heat or just until beef if browned on all sides. Remove and add to pepper & onion mixture. Set aside and keep warm.
   
5. Add mushrooms and water chestnuts to skillet and stir fry for one to two minutes. Add tomatoes and continue stir-frying for an additional minute. Remove and add to beef and pepper mixture.
   
6. Mix ingredients and return to hot skillet. Add prepared stir-fry seasoning and mix all together well. Stir-fry for one minute. Cover wok or skillet and turn heat down. Let mixture cook, covered for approximately two minutes.
   
7. Remove from heat. Serve with hot, cooked white rice.
   






Final Comments


Makes six servings.