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Recipe: After Work Pepper Steak
Similar Categories: After, Work, Pepper, Steak
1/2 cup ready to use beef broth
3 T. soy sauce
1 T. cornstarch
1 t. ground ginger
2 T. vegetable oil
1 to 1 1/2 pounds beef top or bottom round steak, cut into 1/2" strips
1 medium red bell pepper, cut into 1/4" strips
4 oz. fresh mushrooms, sliced, about 1&2/3 cups
3 scallions, sliced
1 garlic clove, minced
In a small bowl, combine the broth, soy sauce, cornstarch, and ginger; mix
well and set aside. In a large skillet, heat the oil over medium high heat and
saute the beef for 2 to 3 minutes, or until browned. Add the pepper, mushrooms,
scallions, and garlic and cook for 4 to 5 more minutes or until vegetables
are tender. Add the broth mixture to the skillet and cook for 2 to 3 more
minutes, or until the sauce thickens. Note: Red or green, even yellow, orange or
purple bell pepper will do the trick here. You might have a different color on
hand every time you make this. Use whatever you've got.
3 T. soy sauce
1 T. cornstarch
1 t. ground ginger
2 T. vegetable oil
1 to 1 1/2 pounds beef top or bottom round steak, cut into 1/2" strips
1 medium red bell pepper, cut into 1/4" strips
4 oz. fresh mushrooms, sliced, about 1&2/3 cups
3 scallions, sliced
1 garlic clove, minced
In a small bowl, combine the broth, soy sauce, cornstarch, and ginger; mix
well and set aside. In a large skillet, heat the oil over medium high heat and
saute the beef for 2 to 3 minutes, or until browned. Add the pepper, mushrooms,
scallions, and garlic and cook for 4 to 5 more minutes or until vegetables
are tender. Add the broth mixture to the skillet and cook for 2 to 3 more
minutes, or until the sauce thickens. Note: Red or green, even yellow, orange or
purple bell pepper will do the trick here. You might have a different color on
hand every time you make this. Use whatever you've got.
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