PEPPER STEAK POTOURRI

 PEPPER STEAK POTOURRI

4 to 6 servings

 

  • 2 to 3 tablespoons cooking oil (corn, canola, safflower,
    or extra virgin olive oil)
  • 1½ pounds boneless beef round or chuck or sirloin steak,
    cut into 1½ x 1-inch strips
  • 1 garlic clove, peeled and minced
  • 2 cups diced canned tomatoes (include liquid)
  • 1cup water
  • 1 cup chopped peeled onion
  • ½ cup chopped celery
  • 1/3 cup each coarsely chopped or a julienne
    (thin strips) green pepper and sweet red and
    sweet yellow pepper
  • 2 tablespoons plus 2 teaspoons cornstarch
  • ¼ cup cold water
  • 1/3 cup reduced-sodium soy sauce
  • 1 teaspoon Worcestershire sauce
  • Salt and freshly ground black pepper to taste
  • 4 to 6 servings hot cooked rice or noodles (optional)
  • Minced parsley as desired for garnish

 

In a large heavy skillet, heat oil over moderate heat; add
beef strips and sauté, browning meat thoroughly.  Add garlic, tomatoes, and 1 cup water.  Reduce heat to low and simmer for 30
minutes.  Add onion, celery, and peppers;
continue cooking for 10 minutes. 

 

In a 1-cup measure, blend cornstarch into ¼ cup cold water
until a smooth paste is formed; stir cornstarch mixture into meat/vegetable
mixture.  Add soy sauce, Worcestershire
sauce, and salt and pepper to taste; continue cooking for 1 minute.

 

To serve, spoon pepper steak mixture over mounds of hot
cooked rice or noodles, if desired and garnish each serving with a
sprinkle of minced parsley.

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