Better Than Take-Out Chinese Pepper Steak |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Lots of peppers, tender beef and tomatoes stir fried in a delicious brown ginger/garlic/soy sauce. I love to serve this over some Jasmine rice. It's a family favorite passed along from my aunt. I think it tastes even better than take out! Perfect easy weeknight dish to prep, cook and on table in 30 minutes. Ingredients:
1 1/2 lbs top round steaks, cut into 3/4 to 1 inch strips or bite size cubes |
1 1/2 tablespoons cornstarch |
3/4 teaspoon sugar |
1 -2 dash ground ginger |
1/2 cup soy sauce |
2 large green peppers, sliced into thin strips |
2 medium tomatoes, diced |
1 -2 garlic clove, minced |
2 tablespoons vegetable oil |
1/2 cup water |
cooked rice |
Directions:
1. Combine cornstarch, sugar, ginger with soy sauce; mix well.
2. Add meat and stir.
3. Get oil hot in deep dish skillet and add beef only, reserving soy sauce liquid.
4. Meanwhile, cut up peppers and tomatoes.
5. When beef is browned, add the peppers, tomatoes, garlic, water and reserved soy sauce liquid into skillet.
6. Cook over medium to low heat until peppers are tender, about 10 to 15 minutes.
7. Serve over rice (I prefer Jasmine rice).
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