Wednesday, April 10, 2013

Chinese Pepper Steak

1 lb beef chuck or rounds steak, fat trimmed (I used a buffalo steak that I found. I love bison!)
1/4 c. soy sauce
1 clove garlic (I used 3 or 4 :p )
1/2 tsp. ground ginger
1/4 c. olive oil
1 c. green onion, thinly sliced
2 stalks celery, thinly sliced
1 tbsp corn starch
1 c. water
2 tomatoes, cut into wedges (I used drained can of diced tomatoes)

served over cooked rice

Cut the beef across the grain into thin strips, 1/8" thick. Combine soy cause, garlic and ginger.  Add beef, toss and set aside while preparing vegetables.  Heat oil in large frying pan or wok.  Add beef and stirfry until browned (if meat is not tender, you can cover and simmer over low heat for 30-40 minutes).  Add vegetables, toss until tender-crisp, abt 10 minutes.  Mix corn starch with water, add to pan.  Stir and cook until thickened.  At tomatoes and heat through.  Serve over rice.

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