Beef Pepper Steak

By carvalhohm

Ingredients

• 2 lbs. Top round steak, Sirloin steak, or Chuck eye steaks sliced into 1/4-in. thick x 3-in. long pieces
• 4 tsp. Vegetable oil
• 2 medium Onions, sliced into wedges
• 6 Garlic cloves, minced
• 2 cup Beef broth
• 1/2 cup Soy sauce (I used Kikkoman soy sauce)
• 1/2 tsp. Sugar
• 1/2 tsp. Salt
• 1 1/2 tsp. ground Black pepper
• 1 tsp. Accent seasoning
• 3 stalks Celery, 1/2-inch slices
• 2 green Bell peppers, sliced
• 2 medium Tomatoes, cut into wedges
• 4 tsp. Cornstarch
• 1/2 cup Cold water

Preparation

Step 1

Cut the meat and vegetables. Combine the seasonings into a small bowl.

Slice the steak into pieces (I used Top round steak here) BUT you can also use chuck roast, sirloin steak, and chuck eye steaks…..

In a deep fry pan, on medium high heat, add 1 teaspoon oil. Saute the onions and garlic for about 4 minutes, until almost translucent. Remove to a plate and set aside.

Fry the onions and garlic and then remove and set aside…..

Add another 1 teaspoon of oil, and fry the meat until browned in color. Remove from the fry pan and place with the fried onions and garlic. DO NOT fry the meat all at once! Break the frying process up into 3 increments, using up 1 teaspoon of oil each time. Do this until all the meat has browned. Remove and set aside.

To the bits in the fry pan, add the beef broth, soy sauce, and all the seasonings. Scrape the bits from the pan while combining the wet ingredients with the seasonings.

Add the seasonings and stir.

Return the beef, onions, and garlic back to the pan and combine with the broth. Bring this mixture up to a boil. Reduce heat to medium low and cover the pan. Cook this, stirring occasionally for 15 minutes.

Make sure to pour all the juices from the meat in the plate, back into the fry pan.

After the 15 minutes, add the sliced tomatoes to the meat mixture and stir to combine well. Cover again on medium low heat for another 15 minutes.

Stir the tomato wedges into the meat and combine well.

After the 15 minutes, add the bell peppers and celery. I really the flavor that the celery adds to this dish. Cook this for about 10 minutes more or until the peppers are tender but not mushy.

Add the slurry into the pan and stir to combine well. Add slurry and stir the mixture into the broth, combine well to thicken.

The gravy should thicken right away. Cook this for about 5 minutes longer. Turn the heat off and serve with steamed white rice.