A simple and tasty Chinese
dish with thinly sliced beef round steak with tomatoes, onion,
garlic and green bell peppers seasoned with soy sauce. Serve
over a bed of hot cooked rice.
Chinese
Pepper Steak
- 2 teaspoons vegetable
oil
1 1/2 pounds boneless beef top round steak, thinly sliced
1/2 cup chopped onion
3 cloves garlic, minced
1 1/4 cups water
4 teaspoons cornstarch
1 teaspoon beef base or bouillon granules
1/4 cup water
1 (16-ounce) can diced tomatoes, drained
1 1/2 cups diced seeded green bell peppers
2 tablespoons soy sauce
1 teaspoon ground black pepper
- In a large nonstick skillet
over medium-high heat, heat oil and add beef. Cook until browned,
then remove beef from skillet; place in a covered bowl to keep
warm.
- To the same skillet, add
onion and garlic; cook, stirring frequently, for about 3 minutes
or until onion starts to brown.
- In a small bowl, combine
first addition of water and cornstarch thoroughly; set aside.
- Return meat to skillet.
Add beef base, water, tomatoes and green peppers. Reduce heat
to medium, cover skillet and simmer 10 minutes, stirring occasionally.
- To the cornstarch mixture,
add soy sauce and pepper, then add to skillet. Reduce heat to
medium-low and cook, stirring, until mixture has thickened slightly
and is hot and bubbly, about 3 minutes. Serve hot.
Makes 6 servings.
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