Recipes
Oriental Pepper Steak
Recipe by: Dave Perry
Preparation time: several hours for marinating
Cooking time: 1/2 Hour
Serving size: 4 – 6
Ingredients:
1 1/2 pounds boneless beef round tip, cut in 1/2 inch slices
3 tablespoons soy sauce
2 tablespoons vegetable oil, divided
Freshly ground pepper to taste
1/2 cup beef broth
1 tablespoon cornstarch
1/2 teaspoon ground ginger
2 garlic cloves, minced
1 medium green pepper, sliced
2 cups sliced fresh mushrooms
6 green onions with tops, cut in 1/2 inch pieces
2 medium tomatoes, cut in wedges
Cooked rice
Directions:
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.
Combine reserved marinade, beef broth and cornstarch; set aside.
In large skillet heat ginger and garlic in 1 tablespoon oil; add beef and stir-fry until beef is browned, about 4 minutes. Remove beef with slotted spoon and set aside.
Add green pepper, mushrooms and onions to skillet. Cook and stir until vegetables are crisp-tender, about 2 minutes. Return beef to skillet. Pour marinade mixture over beef mixture. Cook and stir until thickened and bubbly. Remove from heat and stir in tomato wedges.
Serve over a bed of cooked rice.
Preparation time: several hours for marinating
Cooking time: 1/2 Hour
Serving size: 4 – 6
Ingredients:
1 1/2 pounds boneless beef round tip, cut in 1/2 inch slices
3 tablespoons soy sauce
2 tablespoons vegetable oil, divided
Freshly ground pepper to taste
1/2 cup beef broth
1 tablespoon cornstarch
1/2 teaspoon ground ginger
2 garlic cloves, minced
1 medium green pepper, sliced
2 cups sliced fresh mushrooms
6 green onions with tops, cut in 1/2 inch pieces
2 medium tomatoes, cut in wedges
Cooked rice
Directions:
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.
Combine reserved marinade, beef broth and cornstarch; set aside.
In large skillet heat ginger and garlic in 1 tablespoon oil; add beef and stir-fry until beef is browned, about 4 minutes. Remove beef with slotted spoon and set aside.
Add green pepper, mushrooms and onions to skillet. Cook and stir until vegetables are crisp-tender, about 2 minutes. Return beef to skillet. Pour marinade mixture over beef mixture. Cook and stir until thickened and bubbly. Remove from heat and stir in tomato wedges.
Serve over a bed of cooked rice.
