Home Cooking Recipes
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Chinese Pepper Steak
Chef:  Sue Thiemann - Manhattan, KS          Category:  Main Dishes

Ingredients:
1 1/4 lb. top round (cut 3/4 to 1 inch thick)
1 tablespoon cornstarch
1/2 teaspoon sugar
1/4 teaspoon ginger
1/4 cup soy sauce
3 (medium) green peppers
1 (medium) onion
1 can sliced water chestnuts
3 (small) tomatoes
2 tablespoons cooking oil
1 minced garlic clove
1/4 cup water








Directions: Partially freeze steak to firm and slice diagonally across the grain into very thin strips. Combine cornstarch, sugar and ginger and stir in soy sauce. Pour mixture over meat and stir. Let set while you cut the green peppers into thin strips and tomatoes and onions into wedges. Quickly brown beef strips, 1/3 at a time, in hot oil (I use part olive oil) and remove from pan. Reduce heat. Add green pepper, onion, garlic, water chestnuts and water to pan and cook until green pepper is tender crisp, 5 to 6 minutes. Stir in meat and tomatoes and heat through. Makes 4 to 6 servings. Serve over rice or noodles.

Notes: I got this recipe while serving on the board of our local women's beef organization.

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Story of a Steak