Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Pork Pepper Steak
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- #66025
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 1/2 pound lean boneless pork shoulder
1 teaspoon garlic powder
1 can (16 ounce size) tomatoes
6 tablespoons soy sauce
1 teaspoon Worcestershire sauce
2 tablespoons cornstarch
1/4 teaspoon black pepper
1 1/4 cup water, divided
1 cup sliced green bell pepper
1 cup chopped onion
1/2 cup diced celery
directions
Cut meat across the grain into 1/2-inch slices, then slice again lengthwise. Brown pork in nonstick skillet over low heat. Add garlic, tomato, soy and Worcestershire sauces, pepper and 1 cup of the water. Cover and simmer mixture about 45 minutes.
Add green pepper, onion and celery. Cover and simmer 10 minutes longer.
Combine cornstarch with 1/4 cup water. Add to skillet mixture, stirring until mixture thickens.
added by
loree
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
January 15, 2010
I used pork steak instead of pork shoulder, and the meat was a little dry. Maybe not simmer quite so long. I would add twice as much green pepper, cause I love it. The sauce was yummy, and I served it over jasmine rice.