Chinese Pepper Steak
Best I have ever made. Doubled the batch, needed Dutch Oven to put it all in. Would add more peppers and onions next time. I also threw in 8 oz of sliced white mushrooms, maybe try whole next time.
- 1 1/2 lbs boneless beef chuck
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 (16 ounce) can diced tomatoes
- 1 medium green pepper, cut in strips
- 1 cup water
- 3/4 cup chopped onion
- 1/2 cup diced celery
- 2 tablespoons cornstarch
- 6 tablespoons soy sauce
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon black pepper
- hot cooked rice
1 Cut meat across grain into 1/2-inch thick slices, then slice again in lengthwise pieces.
2 Brown meat in oil in large skillet or Dutch oven.
3 Add garlic, tomatoes, and 1 cup water to browned meat.
4 Cover and simmer 45 minutes, or until meat is tender.
5 Add green pepper strips, onions, and celery.
6 Cover and cook 15 minutes longer.
7 In small bowl, combine cornstarch with 1/4 cup cold water and stir until smooth.
8 Stir into meat mixture with remaining ingredients, except rice.
9 Cook, stirring, until slightly thickened.
10 Serve over rice.
Read more: http://chinese.food.com/recipe/chinese-pepper-steak-19689?oc=linkback