Pepper Steak

(from JenniferGM’s recipe box)

Some additions and changes made by Margaret Gregory.
One of Jessica’s favorites – this was her birthday dinner request for many years.

Source: Margaret Gregory, adapted from The Steak Book by Arthur Hawkins

Prep time: 30 minutes
Cook time: 60 minutes

Ingredients

  • 2 1/2 pounds steak, cut into strips (round, top round, chuck or minute cube)
  • 2 Tablespoons oil
  • 1 clove garlic, minced
  • 1 teaspoon salt*
  • 1 can bean sprouts, drained
  • Celery (optional, to taste) chopped
  • 1 teaspoon black pepper
  • 2 green peppers, diced
  • 1 teaspoon meat glaze dissolved in 2 Tablespoons hot water (Kitchen bouquet, brown and season gravy)
  • 1 can drained whole tomatoes (save juice)
  • 1 Tablespoon cornstarch*
  • 2 teaspoons soy sauce
  • 1 can sliced water chestnuts

Directions

  1. *You may need 1 ½ teaspoons salt and 2 Tablespoons cornstarch.

  2. Place oil, onion, and garlic in a sauce pan or heavy skillet and simmer a few minutes. Brown steak strips, add salt and pepper.

  3. Add green peppers, celery, and meat glaze solution. Cover and cook ½ hour on low heat.

  4. Add tomatoes (cut up slightly), water chestnuts, and bean sprouts, simmer 5 minutes.

  5. Combine cornstarch and ¼ cup tomato juice (from canned tomatoes) and soy sauce; add to mixture. Cook for 5 minutes, stirring constantly.

  6. Serve over rice. Sprinkle with La Choy Chow Mein noodles for a crunch.

Email to a friend | Print this recipe | Back