East meets west pepper steak
Yield: 6 Servings
Ingredients:
- 3 tb Butter or Vegetable oil
- 1 1/2 lb Beef round steak
Instructions:
or Flank steak cut into 1/4" -strips 1 1/2 c Onion thinly sliced 1 c Diced celery 2 c Chopped tomatoes 1 1/2 ts Salt 1/2 ts Black pepper 1 ts Granulated sugar 2 Bay leaves 1/2 ts Dried thyme 3 lg Green bell peppers -julienned 1 1/2 ts Cornstarch 2 ts Soy souce 1/4 c Cold water 4 1/2 c Hot cooked rice Beth's Note: Amarillo is a town of about 175 000 people in the middle of the panhandle of Texas. Visitors expect great steaks ranch style barbecue and red-hot Tex-Mex cooking along the Texas stretch of Interstates 40 and 27. But Amanllo restaurants offer other treasures as well thanks to the influence of newer Texans from Indochina and Asia. Cafes with names such as the Thai Star My Thai Peking and Hunan have taught Texans that jalapenos are not the only way to turn on your taste buds. --Food Editor Amarillo Globe-News Amarillo Heat butter or oil in heavy skillet or wok over high heat. Add meat 2 or 3 batches so that each batch just covers the bottom of skillet without crowding; brown meat. Remove browned meat from skillet and set aside. Reduce heat. Add onions; saute 5 minutes. Return meat to skillet. Add celery tomatoes salt pepper sugar bay leaves and thyme. Simmer 30 minutes. Add bell peppers; simmer 10 minutes. In a small bowl blend cornstarch soy sauce and water. Stir into meat mixture. Cook 1 minute or until sauce is thick and clear. Serve over hot rice. (1996) mcRecipe format: Path c/o McRecipe List Dec 96 Posted to MC-Recipe Digest V1 #1 Recipe by: Beth Whitley Duke (Texas) From: PATh
