Heat sesame oil in wok.
When wok is smoking, add onion, green pepper, ginger, and garlic. Stir-fry 3 minutes.
Add meat and stir-fry 1 minute.
Add soy sauce and stir-fry 3 minutes. Remove to a plate.
Do not wash wok; use it to stir-fry cooked rice until heated through.
Serve pepper steak over stir-fried rice.
Heat oil in pan.
Add beef, braise until brown.
Stir frequently.
Add onions, celery, garlic, seasoning, and bouillon (dissolved in 1 cup of water).
Simmer until peppers and celery are cooked (DO NOT OVER COOK).
Then add cornstarch blended with 1/4 cup cold water.
Cook until thickened, then add soy sauce. Serve over hot rice.
Add chow mein noodles on top of pepper steak.
Brown pepper steak; drain.
Add onion, green peppers, garlic, margarine, A-1, salt and pepper; cook over low heat.
Fry potatoes in electric skillet with oil.
Steak will be done when potatoes are done.
Place potatoes over plate and put steak mixture on top. Salt and pepper if needed.
Place round steak in freezer for 30 minutes
Melt shortening in large skillet.
Add meat, garlic, sugar and soy sauce.
Cover and cook over high heat for 5 minutes.
Add Chinese vegetables, peppers, tomatoes, salt and pepper; cook for 5 minutes more.
Thicken with 2 tablespoons cornstarch in 1/4 cup cold water.
Garnish with cut up green onions.
Serve over fried rice.
May also sprinkle with Chinese noodles.
Cut steak in strips.
Heat butter or margarine in skillet. Add meat and fry until richly browned.
Add onion and the next five ingredients.
Cook, covered, 20 to 30 minutes or until meat is tender.
Heat oil in a medium skillet.
Cook and stir green pepper in oil until crisp-tender.
Remove and keep warm.
Add steak strips to skillet.
Cook and stir until brown.
Add browned steak strips to green pepper.
Keep warm.
Mix water and cornstarch together; set aside.
Stir broth, soy sauce, sherry, garlic and ginger into drippings in skillet.
Add cornstarch mixture.
Cook and stir until mixture is thick and bubbly.
Stir in green pepper and steak.
Serve over rice, if preferred.
Cut steak diagonally across the grain into thin slices, then into 2 inch strips.
Heat oil in skillet over medium heat.
Place split garlic clove into hot oil.
Remove after 3 minutes; add meat and turn until browned.
Mix onion, green pepper, mushrooms, salt, pepper and ginger.
Cook over medium heat, stirring constantly until tender, about 5-6 minutes.
Blend cornstarch smoothly with small amount of cooled broth, then blend all together with soy sauce.
Cook until liquid is thickened.
Serve over rice.
Cut steak into strips.
In skillet place oil, salt and black pepper.
Add steak and brown.
Then add onions, green pepper, celery and bouillon.
Cover skillet with tight fitting lid.
Cook over low heat for 10 minutes.
Blend cornstarch and water with soy sauce.
Add to meat mixture.
Cook until juices thicken.
Serve over hot rice.
Serves 4 to 6.
s tender.
Add green pepper strips, onions, and celery.
Slice steak in narrow strips.
Brown steak in 2 tablespoons oil.
Combine with garlic, salt, pepper, soy sauce and sugar for 6 to 8 hours in crock-pot on low.
Turn to high and add vegetables. Dissolve 1 tablespoon cornstarch in 2 tablespoons cold water. Stir into pot.
Cook on high 15 to 20 minutes or until thickened. Serve over noodles or rice.
Slice steak diagonally (against the grain) in narrow strips. In skillet, brown steak in smoking hot oil.
Combine with garlic, salt, pepper and sugar in crock-pot.
Cook on low for 6 to 9 hours.
Turn control to High.
Add bean sprouts, tomatoes and green peppers.
Dissolve cornstarch in water.
Stir into pot, cover and cook on high 20 minutes until thickened and clear. Sprinkle with onion.
Serve hot with rice or chow mein noodles.
Cook steak with next 3 ingredients in shortening in covered skillet over high heat for 5 minutes.
Add vegetables, mix well. Cook, covered, over medium heat for 5 minutes longer.
Mix cornstarch with 1/4 cup cold water until smooth.
Add to steak mixture, stirring constantly.
Serve over cooked rice.
Slice the steak into 1/2-inch thick
Cut steak into 1/8-inch diagonal pieces.
Salt and pepper; brown in oil.
Add onion, garlic, green pepper, celery and bouillon.
Cover and cook for 10 minutes.
Blend cornstarch, water and soy sauce; add to mixture.
Cook until juice thickens.
Serve with hot rice.
Makes 4 servings.
Lightly freeze steak so it will slice easily.
Cut steak into thin strips. Heat oil in a large skillet (electric is fine) and add garlic, salt, ginger and pepper.
Saute until garlic is golden.
Add steak and brown lightly.
Brown steak, onion and celery in oil.
Add sugar, water, pepper and bouillon cube.\tSimmer for 45 minutes.\tAdd green pepper.
Cook 5 minutes.\tBlend together 1/2 cup water, cornstarch and soy sauce. Add to steak.
Stir until thick.
Serve over rice.
Cut the steak in pencil-thin strips 2 inches long.
Heat the oil in a heavy skillet; brown the meat in it.
Mix in the salt, pepper, green onions, garlic, green peppers and celery.
Cook 2 minutes, stirring almost continuously.
Stir in the broth; cook over low heat 5 minutes.
Mix together the cornstarch and soy sauce until smooth; add to the meat mixture and bring to the boiling point, stirring steadily.
Cook 3 minutes longer.
Serve with rice or noodles.
Serves 4 to 6.
Cut steak in thin strips.
Heat margarine in skillet, add meat and fry until richly browned.
Add onion and garlic, peppers, pimentos, celery, salt and pepper.
Add water and bouillon and cook 20 to 25 minutes until meat is tender.
Cut steak into strips and quickly brown meat in hot oil.
Add salt, green pepper, onion, soy sauce, sherry, garlic powder and ginger.
Cover and cook over low heat for 10 minutes.
Combine cornstarch and water; stir until dissolved and add to meat mixture.
Cook, stirring constantly over low heat until lightly thickened.
Add tomato and simmer about 10 minutes.
(Additional water may be added, if needed.)
Serve over rice.