Recipe by loof
From the Junior League of El Paso, TX - a tasty version of pepper steak! Serve over hot cooked rice.
Top Review by KateL
This was enjoyable, but it looked and tasted Asian, not Southwestern. We could not detect the taste of the mild green chiles; it might seem more Southwestern if chopped jalapeno peppers or chipotle peppers were used; if crispy tortilla chips were substituted for bamboo shoots; if ground cumin and red pepper flakes were added and the soy sauce cut back. If Southwestern was pulled from the recipe title, I would say that the meat produced a nice fond which carried over, and the sauce thickened nicely. More color could be added by using one red bell pepper and one green bell pepper. Thanks for posting, loof. Made for Photo Tag.
- 4 teaspoons cornstarch
- 5 tablespoons soy sauce
- 3⁄4 cup beef broth
- 1⁄3 cup chopped green chili
- 1 lb flank steak
- 4 tablespoons oil
- 2 stalks celery
- 1 onion
- 2 green peppers
- 1 (16 ounce) can bean sprouts
- salt and pepper
Directions See How It's Made
- Mix cornstarch and soy sauce. Stir in beef broth and mix well. Add chopped green chilies.
- Cut steak in half lengthwise, then cut into thin slices across the grain. Cut celery, onion, and green peppers into 1 inch pieces.
- Heat 1 tablespoon of oil in a skillet until quite hot. Cook half of the beef until lightly browned. Remove to a plate. Repeat with remaining beef.
- Add 1 tablespoon oil to skillet. Cook celery and onion about 2 minutes until tender-crisp. Add green pepper and cook 1 minute longer, adding more oil if necessary. Remove vegetables to the plate with the meat.
- Add broth mixture to skillet. Stir until thickened and boiling. Return meat and vegetables to skillet. Stir in bean sprouts and cook until hot. Season with salt and pepper.
- Serve over rice.