Recipe by Likkel
This is a tasty way to stretch a little meat a long way and is easy to prepare...both important considerations when feeding a large family!
Top Review by Chef 'Diva Divine
Easy, and flavorful.....what more could you ask for. Opted to add a bit more red pepper flakes, and ONLY had 1 green pepper, and 1 red pepper, I also ONLY had ground thyme rather than leaves, but all turned out gr8 thnx 4 the post
- 14.79 ml sesame oil (or you can use any vegetable oil)
- 453.59 g round steak, thinly sliced into strips
- 1 bunch celery, cut into 1/2-inch slices
- 3 large green peppers (you can use mix colors for a nice presentation)
- 226.79 g yellow onion, sliced into strips
- 4.92 ml black pepper
- 0.59 ml red pepper flakes
- 4.92 ml powdered ginger
- 4.92 ml salt (or to taste)
- 14.79 ml brown sugar
- 1.23 ml thyme leaves (optional)
- 354.88 ml water or 354.88 ml beef broth
- 439.41 g diced tomatoes (undrained)
- 59.14 ml cornstarch
- 59.14 ml soy sauce
- 59.14 ml water
Directions See How It's Made
- Sear steak strips in oil in a large skillet or dutch oven.
- Add celery, peppers, and onion to the meat in the skillet and stir fry for 5 minutes.
- Add the black pepper, pepper flakes, ginger, salt, brown sugar, thyme, and water. Turn the heat to low and simmer for 20 minutes. Then add the can of tomatoes.
- Mix the brown sugar, cornstarch, soy sauce, and 1/4 cup of water together and then add to the meat and vegetables. Stir gently while the sauce thickens. Serve over rice or mashed potatoes.