Allow steak to soak in ginger, garlic and soy sauce. Heat oil until hot. Cook steak in oil until brown. Turn heat to low and simmer steak 25 to 30 minutes. Add green onions and green pepper. Cook on high 10 minutes. Mix cornstarch with water. Add to steak and vegetables. Add the tomato. Let set for 10 minutes. Serve with white rice.
Cut steak into strips about 2 1/2 x 1-inches.
Pound strips to help make tender.
Brush soy sauce on each side of meat, then sprinkle with flour.
Brown steak strips in oil over medium heat. Add green pepper and saute a few minutes.
Add water.
Cover and simmer 35 to 45 minutes until meat is tender.
Cut steak in short, narrow strips and toss with soy sauce. Brown on 1 side in oil.
Add green pepper.
Stir and cook until meat is browned.
Combine water and cornstarch.
Add to meat and cook until peppers are tender and sauce is thickened.
Serve over rice or noodles.
Brown steak in oil.
Remove from skillet.
Combine garlic, green pepper and soy sauce.
Add water to flour to make a paste. Stir into skillet mix.
Add steak and tomatoes.
Cover and simmer for 1 hour, stirring occasionally.
Slice sirloin steak into thin strips.
Heat 1/4 cup vegetable oil and add to meat.
When brown, add 1 cup water, 1 medium sliced onion, garlic and ginger.
Heat to boiling; reduce heat, cover and simmer 15 minutes.
Add green pepper strips during the last 5 minutes of simmering.
Blend cornstarch and soy sauce; stir into beef mixture.
Cook and stir constantly until mixture thickens and boils.
Boil and stir 1 minute.
Serve over rice.
Cut steaks into 2-inch strips about 2 or 3 inches long.
Roll in flour and thoroughly brown in shortening.
Add green pepper, Worcestershire sauce, water, onions, salt and pepper.
Cover and cook over low heat for 1 1/2 hours or until meat is tender.
You may add more water.
It makes delicious gravy.
Serve it on steaming hot rice or potatoes.
You can made your own version by adding mushrooms, etc.
One half hour before starting, put tenderizer on meat.
Serves 6.
Cut steak diagonally across the grain into
Toss steak with soy sauce.
Brown meat on one side in oil over medium heat.
Add green pepper,cook and stir until meat is completely brown.
Mix water and cornstarch, add to meat and cook and stir until peppers are tender and sauce has thickened.
Serve with rice or noodles.
Cut up steak in small pieces; brown in a little grease.
Add onion, green pepper, soy sauce and mushroom soup.
Simmer until pepper is soft.
Pour over rice.
Combine flour, salt and pepper.
Pound into round steak.
Cut steak into small serving pieces.
Brown steak in shortening.
Pour off fat.
Add French onion soup and ketchup.
Cover and cook over low heat for 1 hour.
Add green pepper (cut into 8 strips).
Cook 20 minutes until meat is tender.
Stir occasionally.
Pound flour and seasonings into steak with meat hammer or mallet.
Cut meat into 4 pieces.
Cook green pepper, onion and garlic in shortening.
Remove from skillet.
Brown steak well on both sides.
Add onion, green pepper and remaining ingredients. Top each piece of steak with lemon slice.
Cover, simmer about 1 hour or until steak is tender, stirring occasionally.
Serves 4.
In skillet heat oil and brown beef: drain.
Stir in soup mix blended with 1 1/2 cups of water
Bring to a boil, then simmer covered 20 minutes.
Stir in green pepper, soy sauce, ginger and garlic
Simmer covered 15 minutes or until beef is tender.
Stir in tomato then cornstarch blended with remaining water.
Bring to a boil then simmer stirring constantly until sauce is thickened.
Arrange beef mixture over rice. Makes about 4 servings.
Enjoy, I sometimes add chiness onions in big chucks. Easily can be doubled.
sherry, soy, garlic, ginger, worcestershire sauce, brown sugar, pinch of salt
Cut beef and trim. Night before, mix in zip lock bag: soy sauce, garlic and ginger with beef.
Refrigerate until the next day.
Heat oil in large skillet or wok.
Add meat mixture and toss over high heat until browned.
Reduce heat cover and cook until meat becomes tender, about 30-40 minutes.
Turn heat up and add vegetables, stir until veggies are tender crisp.
Mix cornstarch with water.
Pour into the skillet and stir until thickened.
Turn heat off and add tomato wedges and toss.
Serve over hot rice.
eat is tender.
Add green pepper strips, onions, and celery.
ogether the black and white pepper, paprika, garlic powder, and salt
ablespoon salt, and 1 tablespoon pepper in a small bowl.
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.
Trim excess fat from steak.
Partially freeze steak and slice across the
Slice steak in 1/4-inch slices.
Cook steak in oil in large skillet until brown.
Stir in tomato, green pepper, soy sauce, sugar, garlic salt, pepper and ginger.
Cover and simmer 15 minutes.
Combine cornstarch and consomme.
Stir into steak mixture.
Cover and simmer 30 minutes, stirring occasionally. Serve over hot rice.