Green Pepper Steak > Ian Hoare
beef, chinese, main dish
1 lb round steak
1/4 cup soy sauce
1 garlic clove; diced fine
1 1/2 teaspoon grated fresh ginger
1/4 cup salad oil
1 cup green onion; thinly sliced
1 cup green bell pepper; chunked
1 stalk celery; cut thin
1 tablespoon cornstarch
1 cup water
2 tomatoes; wedged
Cut beef across grain into thin strips, 1/8" thick. Combine soy sauce, garlic and ginger. Add beef; toss. Set aside to marinate while preparing vegetables. Slice onion and celery thinly, core pepper and cut into chunks (not too small, say 1"x 1/2"). Cut fresh tomatoes into wedges, removing any tough core. Heat oil in wok. Add beef, toss over high heat until browned. Taste meat. If it is not tender, cover and simmer for 30 to 40 minutes over low heat. Turn heat up and add vegetables. Toss until vegetables are tender crisp, about 10 minutes. Mix cornstarch with water (you could use sherry or chinese sauce here, too). Add to pan. Stir and cook until thickened. Add tomatoes.
From: Ian Hoare Date: 09 Jan 97 National Cooking Echo Ä
Yield: 4 servings