Green Pepper Steak
"A good family dish made with economical beef, either chuck or round, sliced into thin strips and then cooked until tender. You can prepare the beef ahead and refrigerate just before adding the vegetables and finish cooking later. If you want to halve this recipe, just use half of the ingredients, but you may need to add some water. To make 8 servings, you would double the ingredients but reduce the water to 1-1/4 cups and add another 1/2 T. cornstarch."
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 lb beef chuck, fat trimmed or 1 lb beef, round fat trimmed
- 1⁄4 cup soy sauce
- 1 garlic clove
- 1 1⁄2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
- 1⁄4 cup vegetable oil or 1/4 cup canola oil
- 1 cup thinly sliced green onion
- 1 cup red bell peppers (or use a combination of both) or 1 cup green bell pepper, cut into 1-inch squares (or use a combination of both)
- 2 stalks celery, thinly sliced
- 1 tablespoon cornstarch
- 1 cup water
- 2 tomatoes, cut into wedges
directions
- Slice beef across grain into thin strips, about 1/8-inch-thick.
- Combine soy sauce, garlic, and ginger; add beef. Toss and set aside while preparing vegetables.
- Heat oil in large skillet or wok. Add beef and stir-fry over high heat until browned. Check beef for tenderness. If it is not tender, reduce heat to low heat and simmer, covered, for 30-40 minutes until tender.
- Turn heat up and add green onion, peppers, and celery. Stir-fry until vegetables are crisp-tender, about 10 minutes.
- Mix cornstarch with water. Add to pan; stir and cook until thickened.
- Add tomatoes and heat through.
Questions & Replies
-
when do you add the soy sauce, ginger and garlic mixture
Reviews
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I love this recipe and so do family
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My mom used this exact same recipe to make this for me when I was in college. Thank you so much for posting this. -
This is sure some tasty stuff, and a great way to utilize inexpensive cuts of meat. We served it over fettucine. Thanks for posting! -
Excellent. I used a round steak I had in the freezer sliced thinly across the grain. I marinated for about 4 hours and the only think I added to the marinade was some red pepper flakes. This goes in my Tried & True file. Thanks for posting.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
