Green Pepper Steak
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A chinese take on green pepper steak, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 1 lb. beef chuck or round, fat trimmed
- 1/4 c. soy sauce
- 1 clove garlic
- 1 1/2 tsp. grated fresh ginger or 1/2 tsp. ground ginger
- 1/4 c. salad oil
- 1 c. green onions, thinly sliced
- 1 c. red or green peppers, cut to 1-inch squares
- 2 stalks celery, thinly sliced
- 1 Tbsp. cornstarch
- 1 c. water
- 2 tomatoes, cut into wedges
Method
With a very sharp knife, cut beef across grain into thin strips, 1/8-inch thick.
Combine soy sauce, garlic and ginger.
Add beef; toss and set aside while preparing vegetables.
Heat oil in large frying pan or wok.
Add beef; toss over high heat until browned.
Taste meat.
If it is not tender, cover and simmer for 30 to 40 minutes over low heat.
Turn heat up.
Add vegetables; toss until vegetables are tender-crisp, about 10 minutes.
Mix cornstarch with water; add to pan.
Stir and cook until thickened. Add tomatoes; heat through.
Makes 4 servings.
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