Pepper Steak
Growing up with midwestern parents, there were a few foods that were weekly staples in my household. Pepper steak was one of them. The ingredients were always inexpensive and easy to come by, and from prep to table took less than an hour - and most of that was spent sitting at the table working on homework while I smelled this delicious dish cooking.
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Servings: 4 servings
Ingredients
- 1 pound beef chuck or round fat trimmed
- ¼ cup soy sauce
- 1 clove garlic
- 1 ½ teaspoon grated fresh ginger or 1/2 teaspoon ground
- ¼ cup oil
- 1 cup sliced onion
- 1 cup green peppers
- 1 cup red peppers
- ½ cup tomato juice
- 1 cup cold water
- 1 Tablespoon cornstarch
- Fresh cracked black pepper
Instructions
- Cut the beef into 1/8-inch thick strips.
- Combine soy sauce, garlic, ginger. Add beef. Toss and set aside while preparing vegetables.
- Heat oil in large frying pan or wok. Add beef and toss over high heat until browned. Test the meat; if it is not tender, cover and simmer for 30-40 minutes over low heat.
- Turn heat up and add vegetables and tomato juice. Toss until vegetables are tender, about 10 minutes.
- Mix cornstarch with water. Add to pan; stir and cook until thickened.
- Season with fresh cracked black pepper. Enjoy!
Notes
For a variation on the sauce, add in a stalk of thinly sliced celery with the rest of the vegetables. It will lighten sauce without changing the flavor. Another variation is to use 1 cup of freshly diced tomatoes in place of the tomato juice. The sauce will be thicker and more stew-like, but still have the same great flavor. Pepper steak can be eaten alone, or serve with rice for a heartier meal.
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