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
Serves 6 people
Categories: Main Meal
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
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*You may need 1 ½ teaspoons salt and 2 Tablespoons cornstarch.
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Place oil, onion, and garlic in a sauce pan or heavy skillet and simmer a few minutes. Brown steak strips, add salt and pepper.
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Add green peppers, celery, and meat glaze solution. Cover and cook ½ hour on low heat.
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Add tomatoes (cut up slightly), water chestnuts, and bean sprouts, simmer 5 minutes.
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Combine cornstarch and ¼ cup tomato juice (from canned tomatoes) and soy sauce; add to mixture. Cook for 5 minutes, stirring constantly.
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Serve over rice. Sprinkle with La Choy Chow Mein noodles for a crunch.