Pepper Steak

A summer classic when the tomatoes are prime

Pepper Steak

Linda Holzheimer

  • 3 T. oil
  • 1 1/2 lbs flank or round steak cut into thin strips
  • 1 clove garlic, minced
  • 1/2 t. salt
  • dash pepper
  • 1/4 t. ginger
  • 1/4 t. sugar
  • 1/4 c. soy sauce
  • 2 green peppers cut into large chunks
  • 1 lb. fresh bean sprouts
  • 1 medium onion, sliced
  • 4 medium sized tomatoes, quartered
  • 2 T. cornstarch
  • 1 c. beef broth

Heat oil in wok or large frying pan.  Add meat, garlic, salt, pepper, ginger and sugar; stir-fry until beef is no longer pink.  Move meat from center of skillet; add soy sauce, green pepper and onion.  Cook, covered about 3 minutes.  Move food from center of wok and add tomatoes and bean sprouts; cook 3 more minutes.  Make a smooth mixture of cornstarch and broth; add to hot mixture.  Stir gently until thickened.  Service over hot white rice.

 

 

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