| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Round Steak or Flank Steak; cut into 1/2" strips |
| 1 |
|
Medium-sized onion; sliced |
| 2 |
|
Medium-sized green peppers; cut into 1/2" strips |
| 1/2 |
c |
Butter or margarine |
| 1 |
|
Beef bouillon cube |
| 2 1/2 |
c |
Diced tomatoes (may substitute canned – do not drain) |
| 1 |
cn |
(3-oz) mushroom stems and pieces, drained |
| 3 |
tb |
Soy sauce |
| 3 |
tb |
Cornstarch |
| 1 |
ts |
Sugar |
| 1 |
ts |
Salt |
| 1/4 |
c |
Water |
INSTRUCTIONS
In a wok, or large skillet, over medium heat melt the butter. Add the beef
strips and stir-fry until lightly browned; remove and set aside. Add the
green peppers and onion to the wok and stir-fry two minutes. Return beef to
the wok and stir in tomatoes, mushrooms and beef bouillon cube. Bring to a
simmer, turn heat to low and cover. Cook for five minutes.
Using a small bowl, mix together remaining ingredients until smooth. Stir
into the beef mixture and continue stirring until pepper steak has
thickened. Serve immediately over hot, cooked rice.
Source: Betty Crocker's Cookbook, circa 1970
Note: I have been known to add 1 Tablespoon of dry sherry. The mushrooms
are my own addition and did not appear in the original recipe. We have
always served this over mashed potatoes. Posted to TNT - Prodigy's Recipe
Exchange Newsletter by "Peggy L. Makolondra" <pmakolon@mail.wiscnet.net>
on Aug 15, 1997
A Message from our Provider:
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