lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Thursday, March 19, 2009

Pepper Steak

I have never made this before, but I was craving something over rice and the beef was on sale at I tried it. I really liked it, C was not as much of a fan. The only tomatoes he will eat are from a can of Rotel mixed with queso, he deubbed it as "too tomato-y".

I might try it again with just red and green peppers, maybe some onions.

Pepper Steak

1 pound beef round or lean chuck, excess fat trimmed
1/4 cup soy sauce, reduced sodium
1 clove garlic
1 1/2 teaspoons grated fresh ginger, or 1/2 teaspoon ground ginger
1/4 cup vegetable oil
1 green bell pepper, cut into 1-inch squares
1 tablespoon cornstarch
1 cup water
1 can (14.5 ounces) diced tomatoes, drained

Cut beef across the grain into thin strips, about 1/8-inch thick. In a medium bowl, combine soy sauce, garlic, ginger. Add beef. Toss and set aside.

Heat oil in a large skillet or wok. Add beef and cook, stirring constantly, over high heat until browned. Check meat for tenderness. If meat is still tough, cover and simmer for 20 to 30 minutes longer over low heat. Turn heat up and add vegetables. Cook, stirring, until vegetables are tender but still crisp, about 10 minutes.

Mix cornstarch with water; add to skillet. Cook and stir until mixture is thickened. Add tomatoes and heat through.
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