Pepper Steak
CATEGORIES
INGREDIENTS
  • 2 pounds chuck roast sliced thin into ½”-wide x 2”-long strips
  • 1 teaspoon tenderizer
  • 4 tablespoons vegetable oil
  • 2 green peppers cut into slivers
  • 2 red peppers cut into slivers
  • 5 celery stalks cut into ½” x 1½“ slivers
  • 1 large bunch green onions sliced oblong
  • 2 slivered carrots
  • Combine and set aside:
  • 4 tablespoons cornstarch
  • 2 cubes beef bouillon
  • 1½ teaspoons ground ginger
  • 1½ teaspoons garlic powder
  • ¾ teaspoon salt
  • 4 teaspoons fresh lemon juice
  • 3 cups HOT water
  • 1 tablespoon Kitchen Bouquet
DIRECTIONS
  1. 1. Cut vegetables and put in separate bowls; set aside.
  2. 2. Pre-cook carrots slightly.
  3. 3. In a large measuring cup, combine cornstarch, bouillon, ginger, garlic powder, and salt; set aside.
  4. 4. Squeeze lemons; set aside.
  5. 5. Sprinkle meat strips with tenderizer; let stand a few minutes.
  6. 6. In a large skillet, heat oil on medium-high; add meat and cook until red is out. Remove meat and set aside.
  7. 7. To skillet, add celery and green and red peppers; cook for 3 to 5 minutes, stirring frequently. Reduce to medium-low, cover, and cook for 3 more minutes.
  8. 8. Add green onions and pre-cooked carrots; cook uncovered for 1 minute. Return meat to pan.
  9. 9. Add the HOT water to the measuring cup then add the Kitchen Bouquet; blend well.
  10. 10. Add thickening mixture to meat mixture slowly; cook until slightly thick.
  11. 11. Add lemon juice, stir in well.
  12. 12. Serve over rice and sprinkle with chow mein noodles