Recipe: Green Pepper Steak (using chuck steak)

GREEN PEPPER STEAK

1 lb. beef chuck steak (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 bell pepper (red, green, end yellow), cored and sliced
2 stalks celery, thinly sliced
1 tbsp. cornstarch
1 cup water
2 tomatoes, diced
Hot cooked rice (optional, for serving)

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

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

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.

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

Mix cornstarch with 1 cup water. Add to pan; stir and cook until thickened. Add tomatoes and heat through.

Serve with rice, if desired.

VARIATION:
Can also add broccoli with the peppers.

Makes 6 servings
From: Sally Chelso, Danbury
Source: Supplemental Samplings by Supplemental Child Care Services, Inc., 1996