Pepper Steak

Purchase a 1-lb. piece of chuck or round with the fat trimmed. Slice into thin strips for an easy, budget meal.

Ingredients:

1 lb. of chuck or round roast
1/4 cup soy sauce
1/4 cup salad oil (canola, peanut or corn oil is fine)
2 celery ribs, washed and sliced thinly on the diagonal
1 cup red or green peppers, cut into strips
2 tomatoes, cut into wedges
1 clove garlic
1 1/2 teaspooons grated fresh ginger
2 scallions, sliced
1 Tablespoon cornstarch
1/2 cup water (approximately)
pepper to taste

To make:

With a very sharp knife, slice the beef across the grain into 1/8 inch thick strips. In a bowl, combine soy sauce, ginger, garlic and beef strips. Set aside. Wash and prepare celery, peppers, tomatoes and scallions.

In a large skillet or wok, add 1/2 of the oil and heat until the pan sizzles when you spritz water into it. Once ready, add peppers and celery and sautee on medium heat, then transfer to a bowl and set aside. Add a bit more oil to the pan if necessary, then add the sliced beef (set aside marinade). Stir-fry for about 7 minutes, then add the sliced garlic and tomato and continue to stir for a bit. Next, add marinade to the pan and cook, covered, for 30 to 40 minutes or until meat is tender. Uncover and add celery and peppers, plus 1/2 cup water. Simmer 5 more minutes. Mix cornstarch with a little water and stir into the sauce. Top with scallions and serve over rice.

Submitted by Maria G.

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