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My Favorite Pepper Steak




Source of Recipe


Betty Crocker's Chinese Cookbook - Recipes by Leeann Chin


Recipe Introduction


~My husband and I love how easily this goes together and its a nice quick meal for busy days, if you prepare your ingredients ahead.~
My Favorite Pepper Steak

1 pound beef flank or boneless sirloin steak
1 tablespoon vegetable oil
1 teaspoon cornstarch
1 teaspoon salt
1 teaspoon soy sauce (light or dark)
Dash of white pepper (I used black)

3 small tomatoes
2 medium green bell peppers
1 medium onion
1/4 cup chicken broth
2 tablespoons cornstarch
2 tablespoons dark soy sauce
1 teaspoon sugar

3 tablespoons vegetable oil
1 teaspoon finely chopped gingerroot*
1 teaspoon finely chopped garlic

2 tablespoons vegetable oil
1/2 cup chicken broth

Trim fat from beef; cut beef with grain into 2-inch strips. Cut strips across grain into 1/8-inch slices. Toss beef, 1 tablespoon vegetable oil, 1 teaspoon cornstarch, the salt, 1 teaspoon soy sauce and white pepper in glass bowl. Refrigerate 30 minutes.

Cut each tomato into 8 wedges. Cut green peppers into 1-inch pieces. Cut onion into 3/4-inch pieces. Mix 1/4 cup chicken broth, 2 tablespoons cornstarch, 2 tablespoons soy sauce and the sugar in a small bowl.

Heat wok or large skillet until 2 drops of water bubble and skitter. Add 3 tablespoons vegetable oil; rotate to coat. Add onion, gingerroot and garlic; stir-fry until the garlic is light brown. Add beef; stir-fry until beef is brown, about 3 minutes. Remove beef from wok.

Add 2 tablespoons vegetable oil; rotate to coat side. Add tomatoes; stir-fry 30 seconds. Stir in 1/2 cup chicken broth; heat to boiling. Stir in cornstarch mixture; cook and stir until thickened. Add green peppers and beef; stir-fry 30 seconds.

Serves 6

Note: *I didn't have gingerroot so added a dash of five-spice powder.
** Serve this over hot cooked rice:

1 cup Uncle Ben's rice
2 cups water
1/2 teaspoon salt
Tiny pat of butter

Place covered (I use Pyrex casserole with lid) in microwave and microwave for 5 minutes on High. Then 15 minutes on 50% power. You will have perfectly cooked fluffy rice. Be very careful when removing lid and don't remove while its in the microwave....or you'll get burned from the steam!