Recipe for...Pepper Steak I


Recipe for... steak recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Pepper Steak I This recipe is rated : 0 Recipe Ingredients 1 1/4 cups beef broth, divided 1/4 cup soy sauce 1 1/4 teaspoons ground ginger 1/2 teaspoon granulated sugar 1/4 teaspoon pepper 1 (1 1/2 pound) boneless round steak, cut into strips 1 garlic cloves, minced 1/4 cup olive or vegetable oil 4 medium green bell peppers, cut into julienne strips 2 large tomatoes, peeled and chopped 3 tablespoons cornstarch Hot cooked rice Cooking Procedures In a small bowl, combine 3/4 cup of the broth, soy sauce, ginger, sugar and pepper; set aside. In a skillet or wok over medium-high heat, brown beef and garlic in oil. Add peppers and tomatoes. Cook and stir until peppers are crisp-tender, about 3 minutes. Stir the soy sauce mixture and add to pan. Cover and cook until the meat is tender, about 15 minutes. Combine cornstarch with the remaining broth until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes. Serve over rice.	recipe titles recipe ingredients Your Ad Here Excerpt from the wayback cook-book collection: agus, carrots, and turnips. Ihe two latter show more carbohydrates owing to the sugar contained in them than any of the foregoing, except green peas. Spinach is a highly valuable vegetable because of its mineral matters, especially iron and lime. Therefore, you must be most careful not to waste its precious juices by throwing away the water it is cooked in, or pressing its leaves before chopping it fine. Some, indeed, prefer not to chop it at all, and they are no doubt right; but table
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