Email to Sophia Edwards      

Recipe Categories: erejoice's HOME PAGEAPPETIZERS BREAD BREAKFAST CAKESandPIES CASSEROLES COOKIES DESSERTS DIP DRINKS FISHandSEAFOOD FoodforThought Gravy MEATS RollsandMuffins RollsMuffins SALADandDRESSING SAUCES SOUPSandSTEWS VEGETABLES

PEPPER STEAK




Source of Recipe


Submitted by Shirley Johnson






List of Ingredients



• 2 pounds boneless top sirloin
  
• 2 tablespoon cornstarch
  
• 1 cup boiling water
  
• Adolph meat tenderizer
  
• Black pepper
  
• 1 large green pepper (cut into thin strips)
  
• 1 medium size tomatoe (cut into small cubes)
  
• 1 large chopped onion
  
• 4 or 5 beef boillon cubes
  
• 3 tbs margarine or cooking oil
  
• Lawry season salt
  
• hot rice
  






Instructions



1. Trim fat from meat. Thinly slice across the grain into small strips. Season with meat tenderizer and seasoning and refrigerate for at least two hours. In a large skillet cook and stir half of the meat in hot margarine or oil over high heat for 2 to 3 minutes or to desired doneness. Remove from the skillet and add remaining meat and cook until meat reaches doneness. Saute onions and then green peppers. Remove from the skillet. Boil water add bouillon cubes and stir until dissolved. Add cornstarch and mix. Stir the mixture into the skillet. Cook and stir until thickened and bubbly. Add meat, onions, green peppers, and tomatoes into the mixture in the skillet. Serve over a hot bed of rice.