Recipe: Chinese Pepper Steak with Rice (1960's)

CHINESE PEPPER STEAK WITH RICE

1 Beef blade or arm steak, cut 1 inch thick
2 tablespoons lard or drippings
2 tablespoons minced onion
1 clove garlic, minced
2 large green bell peppers, cut into strips
1/2 cup sliced Crosswise celery
2 tablespoons chopped pimiento, if desired
1/2 cup consomme or stock
Salt and ground black pepper
2 teaspoons cornstarch
2 tablespoons water
1 teaspoon soy sauce
3 cups cooked rice (for serving)

Cut steak into thin strips. Brown meat in lard or drippings.

Add the onion, garlic, green peppers, celery and pimiento. Add consomme or stock. Season with salt and pepper. Cover and simmer 20 minutes.

Thicken with cornstarch blended with water and soy sauce. Simmer 5 minutes.

Serve hot with freshly cooked rice.

Makes 4 servings
From: Faith's Collection at Recipelink.com
Source: Recipe card: California Beef Industry Council, 1960's