Pepper Steak Cantonese
CDKitchen https://www.cdkitchen.com
Serves/Makes: 6 | Ready In: > 5 hrs
Ingredients:
2 pounds rump or round steak, 1/2" thick
1 envelope granulated beef bouillon
1/4 cup soy sauce
1 clove garlic, crushed
1/2 teaspoon ground ginger
3 tablespoons vegetable oil
4 medium green bell peppers, julienne
3 tablespoons cornstarch
Directions:
Place meat in freezer for 15 minutes to facilitate slicing. Trim of all fat and cut meat in thin strips about 3" long.
In a mixing bowl, combine next 4 ingredients and 1 cup boiling water, then cool. Place meat in marinade, cover and refrigerate overnight.
To cook, remove meat from marinade and dry on paper towels. In a large skillet, heat oil and brown meat lightly. Add about half the remaining marinade and 1 cup water. Cover and simmer, adding a little more water if necessary, 45 minutes or until almost tender.
Add green pepper and cook 5-7 minutes longer. Pepper should be tender but still crisp, not limp. Dissolve cornstarch in a little cold water and stir into liquid in skillet. Stir over medium heat until sauce is thick and smooth.
Good with rice or heated packaged chow mein noodles. Pass Chinese mustard and additional soy sauce. Chinese cabbage (celery cabbage) and chopped-apple salad is a welcome accompaniment.
Recipe Location: https://www.cdkitchen.com/recipes/recs/2226/Pepper-Steak-Cantonese87709.shtml
Recipe ID: 58582
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