Green Pepper Steak

1 lb beef chuck or round (trim fat)
1/4 cup soy sauce
1 clove garlic
1 1/2 tsp grated fresh ginger or 1/2 tsp ground ginger
1/4 cup oil
1 cup green onion, thinly sliced
1 cup red or green peppers cut into 1-inch squares
2 stalks celery, thinly sliced
1 tbsp cornstarch
1 cup water
2 tomatoes, cut into wedges

Cut beef across grain into thin strips (1/8" thick). Combine soy sauce, garlic and 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. If meat is not tender, cover and simmer for 30-40 minutes over low heat. Turn up heat and add vegetables. Toss until vegetables are tender crisp, about 10 minutes. Mix cornstarch with water. Add to pan; stir and cook until thickened. Add tomatoes and heat through. Serves 4.

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