Green Pepper Steak
From: Supplemental Samplings
by Supplemental Child Care Services, Inc., 1996

Recipe by: Sally Chelso, Danbury
Yield: 6 servings

• 1 lb. beef chuck (fat trimmed)

• 1/4 cup. soy sauce

• 1 clove garlic

• 1 1/2 tsp. grated fresh ginger or 1/2 tsp. ground ginger

• 1/4 cup salad oil

• 1 cup green onion, thinly sliced

• 1 cup peppers (red, green, end yellow), cored and sliced

• 2 stalks celery, thinly sliced

• 1 tbsp. cornstarch

• 1 cup water

• 2 tomatoes, diced

1. Cut beef across grain into thin strips (1/8 inch thick).

2. Combine soy sauce, garlic, and ginger. Add beef. Toss and set aside while preparing vegetables.

3. Heat oil in large frying pan or wok. Add beef and toss over high heat until browned. Cover and simmer over low heat until tender.

4. Turn heat up and add vegetables. Toss until vegetables are tender-crisp, about 10 minutes.

5. Mix cornstarch with water. Add to pan; stir and cook until thickened. Add tomatoes and heat through. (Can also add broccoli with peppers.)