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Green Pepper Steak


Serving Size : 4

1 pound beef round steak
1/4 cup soy sauce
1 clove garlic
1 1/2 teaspoons grated ginger root, OR
1/2 teaspoon ground ginger
1/4 cup salad oil
1 cup green onion, thinly sliced
1 cup red and green bell peppers, cut in 1 inch squares
2 stalks celery, thinly sliced
1 tablespoon cornstarch
1 cup water
2 medium tomatoes

With a very sharp knife, cut beef across grain into thin strips, 1/8 inch thick.

Combine soy sauce, garlic, ginger. Add beef. Toss and set aside while preparing vegetables.

Heat oil in large frying pan or wok. Add beef and 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 and 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 and heat through.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.