This recipe for pepper steak is meant to provide a lot of gravy to pour over the rice. If you're not big on gravy, substitute 1 or 2 sliced tomatoes for the stewed tomatoes, and add them to the pan with the soy sauce and broth mixture.
- 1 1 /4 - 1/2 pounds sirloin steak
- 1 cup sliced mushrooms
- 2 bell peppers
- 1 medium onion, chopped
- 1 garlic clove, smashed, peeled and chopped in half
- 1 14-ounce can baby corn
- 1/4 cup light soy sauce
- 3/4 cup beef broth
- 1 tablespoon cornstarch
- 1 1/2 tablespoons water
- 2 tablespoons oil or margarine for frying
- 2 teaspoons sugar
- 1 cup stewed tomatoes
- Salt and pepper to taste
Partially freeze the steak for 15 minutes (this makes it easier to cut). Cut the steak into thin strips.
Wipe the mushrooms with a damp cloth and cut into slices to make 1 cup. Remove the stems and seeds from the bell peppers, and cut into thin strips. Peel and chop the onion and garlic clove.
Drain the can of baby corn.
Combine the soy sauce with the beef broth. Set aside.
Combine the cornstarch with the water. Set aside.
In a large skillet or Dutch oven, heat 2 tablespoons oil or margarine on medium high heat. Brown the meat, turning over once.
Turn the heat down to medium. Push the meat to the side and add the onion and garlic to the frying pan. Add the mushrooms and the baby corn. Cook for 5 minutes.
Add the soy sauce and beef broth. Stir in the sugar. Bring to a boil, then reduce the heat, cover and simmer until the meat is tender (25 - 30 minutes).
Add the peppers and stewed tomatoes. Cover and cook for another 5 - 10 minutes. Bring to a boil, and stir in the cornstarch and water mixture. Cook, stirring constantly, for 4 - 5 minutes, until the food is thick and bubbling. Taste and add salt and pepper if desired. Serve over cooked rice.
Yield: 4 Servings