BOB RECIPE: Pepper Steak Stir Fry

from:  Pinnacle Foods Corporation
Product:  Cream Cornstarch

BOB RECIPE:  Pepper Steak Stir Fry

1 lb beef flank or boneless sirloin steak
1 tablespoon vegetable oil
1 teaspoon cornstarch
1 teaspoon salt
1 teaspoon soy sauce
1/4 teaspoon white pepper
3 small tomatoes
2 medium green peppers
1 medium onion
1 cup chicken broth
2 tablespoons cornstarch
2 tablespoons soy sauce
1 teaspoon sugar
3 tablespoons vegetable oil
1 teaspoon finely chopped gingerroot
1 teaspoon ground garlic
2 tablespoons vegetable oil

Trim fat from beef; cut beef along grain into 2 inch strips.  Cut strips across grain into 1/8 inch wide slices.  In a bowl, toss together the first six ingredients (including beef slices).  Refrigerate for 30 minutes.  cut each tomato into 8 wedges.  Slice green peppers into 1 inch pieces, no more than 1/4 inch thick.  cut onion into 3/4 inch pieces.

In a separate bowl, mix chicken broth, 2 tablespoon cornstarch, 2 tablespoons soy sauce and sugar.

Heat work on medium high until drops of water bubble.  Add 3 tablespoons oil; spread around to coat surface.  Add onions, gingerroot and garlic to wok.  Stir-fry until garlic and onions are light brown.  Add beef mixture, stir fry until meat is brown (about 5 minutes).  Remove beef mixture from wok.

Add 2 tablespoons oil to wok; spread to coat surface.  Stir-fry green peppers for 2 minutes.  Add tomatoes; stir-fry 1 minute.  To wok, add cornstarch-chicken broth mixture; cook and stir until thickened on medium-high heat.  Add beef mixture; stir-fry 3 minutes or until hot.  Serve over rice or noodles.  Makes 4 servings.

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One thought on “BOB RECIPE: Pepper Steak Stir Fry

  1. Good simple tucker. I like the fact that all of the ingrediants are easy to find rather than the “hard to get stuff” included in many recipes. Pepper is so easy to add with a decent peppermill and makes all the difference.

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