ogether the black and white pepper, paprika, garlic powder, and salt
ablespoon salt, and 1 tablespoon pepper in a small bowl.
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 into narrow strips.
Brown in the oil.
Combine with garlic, salt, pepper, soy sauce and sugar.
Cook on low in crock-pot for 6 to 8 hours.
Turn to high.
Add bean sprouts, tomatoes and pepper.
Dissolve cornstarch in water; stir into pot. Cover and cook on high 15 to 20 minutes or until thickened. Sprinkle with onions.
May serve over rice.
Suitable for freezing.
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.
he red wine vinegar, spaghetti sauce, steak sauce, salsa picante, brown sugar, and
il grate.
Place the steak strips on a piece of
edium-well.
Season with steak seasoning and remove to a
Place steaks on cold slightly oiled tray.
Cook under high grill for 2 minutes each side to seal.
For rare meat cook another minute each side.
Lower heat after sealing if you like med or well done steak and cook to your liking.
Pepper cheese Sauce- Heat oil in a medium pan, add leek or onion.
Stir over medium heat for 3 minutes or until tender.
Add stock and cheese a minute until cheese has melted and sauce has thickened.
Serve with steaks.
Brown meat in oil. Add salt and pepper to taste.
Saute onion and peppers.
Add to meat. Add tomatoes and steak sauce. Cook slowly on top of stove for 1 hour in covered pan or until tender. Serve on bed of rice with hot sauce, if desired.
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.
nd season with salt and pepper.
Cook London broil on
In an 8-inch round microproof casserole dish, combine steak and broth.
Use Cook cycle and cook 13 minutes in microwave or until steak is tender.
Add green peppers; cover with plastic wrap.
Use Cook cycle and cook 5 minutes.
Combine water, cornstarch and steak sauce; stir to dissolve cornstarch.
Add to steak and peppers.
Arrange tomato wedges on top.
Use Cook cycle and cook 2 minutes.
Place round steak in freezer for 30 minutes
Sprinkle steak strips with salt and pepper.
Brown in oil along with onion and garlic.
Stir in with meat while browning. When nicely browned, add green peppers and bouillon.
Simmer about 10 minutes, then add drained tomatoes.
Cook 5 minutes. Meanwhile, mix soy sauce and water with cornstarch.
Cook, stirring until mixture thickens and serve with hot fluffy rice. Double the recipe to serve 4.
s tender.
Add green pepper strips, onions, and celery.
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.
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
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.