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.
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.
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.
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.
Cut steak diagonally across the grain into
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.
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.
asy) and 1/2 teaspoon pepper. Mix well and pour over
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.
1. Preheat oven to 350 degrees.
2. In a large casserole dish, mix Simply Potatoes Diced Potatoes with Onion, green pepper and corn. Drizzle with oil and mix to vegetables to coat evenly. Sprinkle Morton Natures Seasons seasoning blend over top and mix to distribute evenly. Spread evenly over bottom of pan.
3. Place into oven and cook for 30-40 minutes, stirring occasionally so that all pieces get even browning. Serve with steak or other favorite meat.
eat is tender.
Add green pepper strips, onions, and celery.
Trim excess fat from steak.
Partially freeze steak and slice across the
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.
Cut round steak into strips.
Combine flour, salt and pepper. Toss with steak strips to coat thoroughly.
Add to electric pot along with onions (minced), garlic clove and green pepper (cut in 1/2-inch strips).
Heat oil in large skillet.
Add garlic and saute, making sure to not allow garlic to burn.
Add onion and green pepper and stir constantly, cooking about 2 to 3 minutes.
Pour in gravy and soy sauce and reduce heat, cooking about 2 minutes.
Add beef and pepper, cover and simmer for about 20 minutes.
Uncover and add bean sprouts and cook for about 5 minutes.
Serve over hot rice.
Cut steak into small strips.
Brown in\tgrease\tor oil. Add to\tsteak
the onion and green pepper,
also
in
strips. Brown with
steak.
Turn skillet down to 300\u00b0
and
add
beef broth and onion soup mix.
Let simmer until
steak
is tender, approximately 30 minutes.
If desired, thicken steak and broth mixture.
Serve over rice or noodles.
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.