Pepper Steak

Pepper Steak

This was one of Mom’s “go to” recipes in her later years. I think she made it once every time we visited. I like to make it because not only is it good, but also because it holds such strong associations with her.

Warning: it needs to cook for an hour, so allow plenty of time!

It freezes well, too.


¼ cup soy sauce
1 TBS water
1 ½ tsp cornstarch
pepper, garlic
1 lb round steak or stew meat
2 TBS oleo
1 green pepper, cut into bite-sized chunks or strips
1 can tomatoes, undrained

Blend together soy sauce, water, cornstarch, pepper and garlic. Thinly slice meat into strips. Add to soy mixture. Melt margarine. Add peppers and sauté until almost tender. Add meat and liquid. Cook, stirring, until meat loses its red color. Stir in tomatoes with their sauce. Cover and simmer at least 1 hour.


Serve over rice.

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