Saturday, September 26, 2009

Southern Pepper Steak

Made this recipe for Pepper Steak from the Southern Food Section on Not bad, though next time I plan to add some crushed red pepper and a bit more soy sauce. I forgot to take a picture before we dived in, but I will add one next time I make it.

  • 3 tablespoons butter or oil
  • 1 1/2 pounds round or flank steak
  • 1 1/2 cups thinly sliced onion
  • 1 cup diced celery
  • 2 cups canned tomatoes, chopped
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon sugar
  • 2 bay leaves
  • 3 large green bell pepper
  • 1 1/2 teaspoons cornstarch
  • 2 teaspoons soy sauce
  • 1/4 cup cold water


Heat butter over medium high heat, brown meat, which has been cut into 1/4-inch wide strips. Brown the meat in 2 or 3 batches so that each batch just covers the bottom of the skillet without crowding. Remove meat and set aside. Reduce heat, saute onions for 5 minutes. Return meat to skillet, add remaining ingredients except peppers, cornstarch, soy sauce and water. Add peppers, which have been seeded and cut in 1/2-inch strips, simmer covered for 10 minutes. Blend cornstarch, soy sauce and water in small dish; stir into meat mixture. Cook until thick and clear, about 1 minute.
Pepper steaks serve 6.

*I am making a concerted effort to post more recipes since I got a little nudge from Stephanie the other day.*

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