Pepper Steak I RecipeTagged in Meats
In a small bowl, combine 3/4 cup of the broth, soy sauce, ginger, sugar and pepper; set aside.
In a skillet or wok over medium-high heat, brown beef and garlic in oil. Add peppers and tomatoes. Cook and stir until peppers are crisp-tender, about 3 minutes. Stir the soy sauce mixture and add to pan. Cover and cook until the meat is tender, about 15 minutes.
Combine cornstarch with the remaining broth until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes.
Serve over rice.
- 1 1/4 cups beef broth
- 1/4 cup soy sauce
- 1 1/4 teaspoons ground ginger
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon pepper
- 1 (1 1/2 pound) boneless round steak
- cut into strips
- 1 garlic cloves
- 1/4 cup olive or vegetable oil
- 4 medium green bell peppers
- cut into julienne strips
- 2 large tomatoes
- peeled and chopped
- 3 tablespoons cornstarch
- Hot cooked rice
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