PEPPER STEAK FOR TWO
3/4 lb round steak
2 tbsp vegetable oil
1 large tomato, peeled and coarsely chopped
2 medium green peppers, thinly sliced
2 tbsp soy sauce
1/4 tsp sugar
1/4 tsp garlic salt
1/4 tsp pepper
1/8 tsp ground ginger
1 tbsp cornstarch
1/2 cup beef consomme
hot cooked rice (to serve)
Partially freeze steak; slice across grain into 2x1/4-inch strips.
Cook steak in oil in a large skillet until brown.
Stir in tomato, green pepper, soy sauce, sugar, garlic salt, pepper, and ginger; cover and simmer 15 minutes.
Combine cornstarch and consomme'; stir into steak mixture. Cover and simmer 30 minutes, stirring occasionally. Serve over rice.
Servings: 2
From: L. Floyd of Florida
Source: Southern Living; November, 1981
3/4 lb round steak
2 tbsp vegetable oil
1 large tomato, peeled and coarsely chopped
2 medium green peppers, thinly sliced
2 tbsp soy sauce
1/4 tsp sugar
1/4 tsp garlic salt
1/4 tsp pepper
1/8 tsp ground ginger
1 tbsp cornstarch
1/2 cup beef consomme
hot cooked rice (to serve)
Partially freeze steak; slice across grain into 2x1/4-inch strips.
Cook steak in oil in a large skillet until brown.
Stir in tomato, green pepper, soy sauce, sugar, garlic salt, pepper, and ginger; cover and simmer 15 minutes.
Combine cornstarch and consomme'; stir into steak mixture. Cover and simmer 30 minutes, stirring occasionally. Serve over rice.
Servings: 2
From: L. Floyd of Florida
Source: Southern Living; November, 1981
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