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PEPPER STEAK ORIENTAL 1 1/2 lb. boneless beef round tip, cut in 1/2 inch slices 3 Tbsp. soy sauce 1 Tbsp. cooking oil dash of pepper 1/2 tsp. ground ginger 1 clove garlic, minced 1 Tbsp. cooking oil 1 medium green pepper, sliced 2 c. sliced mushrooms 6 green onions with tops, cut in 1/2 inch pieces 1/2 c. beef broth 1 Tbsp. cornstarch 2 medium tomatoes, cut in wedges hot cooked rice Partially freeze beef slices, cut diagonally into 1/4 inch strips. In large bowl combine soy sauce, 1 tablespoon oil and pepper; add beef. Toss to coat well. Let stand several hours in refrigerator; drain beef, reserving marinade. In skillet heat ginger and garlic in 1 tablespoon oil. Add beef; stir-fry until beef is browned, about 4 minutes. Remove beef with slotted spoon. Add green pepper, mushrooms and onions to skillet. Cook and stir until vegetables are crisp-tender, about 2 minutes. Return beef to skillet. Combine reserved marinade, beef broth and cornstarch. Pour over beef mixture. Cook and stir until thickened and bubbly. Cover and cook until heated through, about 2 minutes. Serve with rice. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |