Beef round steak, or flank steak, cut into 1/4" strips
1 1/2
c
Onion, thinly sliced
1
c
Diced celery
2
c
Chopped tomatoes
1 1/2
ts
Salt
1/2
ts
Black pepper
1
ts
Granulated sugar
2
Bay leaves
1/2
ts
Dried thyme
3
lg
Green bell peppers, julienned
1 1/2
ts
Cornstarch
2
ts
Soy souce
1/4
c
Cold water
4 1/2
c
Hot cooked rice
INSTRUCTIONS
Beth's Note: Amarillo is a town of about 175,000 people in the middle of
the panhandle of Texas. Visitors expect great steaks, ranch style barbecue
and red-hot Tex-Mex cooking along the Texas stretch of Interstates 40 and
27. But Amanllo restaurants offer other treasures as well, thanks to the
influence of newer Texans from Indochina and Asia. Cafes with names such as
the Thai Star, My Thai, Peking and Hunan have taught Texans that jalapenos
are not the only way to turn on your taste buds. --Food Editor, Amarillo
Globe-News, Amarillo
Heat butter or oil in heavy skillet or wok over high heat. Add meat 2 or 3
batches, so that each batch just covers the bottom of skillet without
crowding; brown meat. Remove browned meat from skillet and set aside.
Reduce heat. Add onions; saute 5 minutes. Return meat to skillet. Add
celery, tomatoes, salt, pepper, sugar, bay leaves and thyme. Simmer 30
minutes. Add bell peppers; simmer 10 minutes.
In a small bowl, blend cornstarch, soy sauce and water. Stir into meat
mixture. Cook 1 minute, or until sauce is thick and clear. Serve over hot
rice.
(1996) mcRecipe format: Path c/o McRecipe List Dec 96
Posted to MC-Recipe Digest V1 #329
Recipe by: Beth Whitley Duke (Texas)
From: PATh <phannema@wizard.ucr.edu>
Date: Thu, 05 Dec 1996 09:09:36 -0800
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