Stir-fried beef with green
peppers, mushrooms, green onions and tomato wedges in an Asian
sauce.
Pepper
Steak Oriental
- 1 1/2 pounds boneless
beef round tip, cut in 1/2-inch slices
- 3 tablespoons soy sauce
- 2 tablespoons vegetable
oil - divided use
- Freshly ground pepper
to taste
- 1/2 cup beef broth
- 1 tablespoon cornstarch
- 1/2 teaspoon ground ginger
- 2 garlic cloves, minced
- 1 medium green pepper,
sliced
- 2 cups sliced fresh mushrooms
- 6 green onions with tops,
cut in 1/2-inch pieces
- 2 medium tomatoes, cut
in wedges
- Cooked rice
- Partially freeze beef
slices, cut diagonally into 1/4-inch strips.
- In large bowl combine
soy sauce, 1 tablespoon oil and pepper; add beef. Toss to coat well. Let stand
several hours in refrigerator;
drain beef, reserving marinade.
- Combine reserved marinade,
beef broth and cornstarch; set
aside.
- In large skillet heat
ginger and garlic in 1 tablespoon oil; add beef and stir-fry until beef is browned, about
4 minutes. Remove beef
with slotted spoon and set aside.
- Add green pepper, mushrooms and onions to
skillet. Cook and stir until vegetables
are crisp-tender, about 2 minutes. Return beef to skillet. Pour marinade mixture
over beef mixture. Cook and stir
until thickened and bubbly. Remove from heat and stir
in tomato wedges.
- Serve over a bed of cooked
rice.
Makes 4 to 6 servings.
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