Steak & Peppers

This is one of my mom's recipes that my wife has adapted and served countless times over the years. Prep time is only about a half-hour, especially when using frozen diced peppers.
Serves 4

Directions:

Before adding ingredients or turning on heat, coat inside of your frying pan lightly with cooking spray to help prevent sticking.
Sauté beef in oil over Medium heat until all traces of pink are gone.
Sprinkle on salt, pepper & ginger, and stir well.
Carefully add liquid beef boullion, stir, bring to a light boil, then reduce heat and simmer, uncovered, while preparing the gravy thickener.
Measure corn starch or flour into a small dish or measuring cup, and dissolve in a few tablespoons of COLD water; stir or whisk until all lumps are gone.
Stir soy sauce into the starch mixture until well blended.
Slowly pour thickener over the beef, stirring constantly.
Turn off heat and add peppers, mixing until peppers are heated but still a bit crisp.
Serve over a bed of cooked rice.

Excursions:

Add diced onions and/or mushrooms while cooking the beef.
Substitute broccoli for the green peppers, but add it much earlier to the cooking process than you would the peppers.

Page last updated 12 Aug 2010

Side Dishes:
Headlee Beans

Sweets:
Victory Cookies!