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.
This is best prepared ahead of time to fuse in the
ugar, pinch of salt (go easy) and 1/2 teaspoon pepper. Mix
Prepare the steaks for the grill about 1/2 hour ahead of time. Rub the two steaks with all of the ingredients using 1/2 for each steak.
Grill over hot coals to desired degree of doneness.
The amount of pepper used can be varied according to your taste but do not increase the amount of garlic.
The garlic cooks with the steaks and will not be overwhelming.
Serve with the Steak Butter recipe given below.
This is a slightly spicy variation on steak that still does not mask the taste of good beef.
overed container with a dessertspoon of the butter.
Stir into
>pepper into 1/4\" thick slices, set aside.
Place round steak
eep skillet, make the whiskey pepper sauce by sauteing the white
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.
Slice the steak into 1/2-inch thick
b>steak into strips. Combine 1/4 cup flour, the salt and pepper
Combine garlic powder and black pepper in a medium bowl. Cut
Broil steak on a rack until rare; cut into thin strips.
Heat oil in skillet.
Add red pepper strips and saute until tender. Add steak, broth and soy sauce and cook for 3 minutes.
Gradually stir in dissolved cornstarch and cook until sauce thickens. Season with pepper.
Makes 2 servings.
Slice steak diagonally into thin slices, then cut into 1-inch squares.
Heat half the oil in wok.
Add pepper and salt.
Saute steak until browned.
Transfer to plate.
Add rest of oil and heat.
Add green pepper, celery, garlic and bouillon.
Turn heat down.
Return meat to wok.
Cover and cook until vegetables are crispy tender, about 5 minutes.
Blend water, soy sauce and cornstarch together.
Add to meat mixture.
Cook until thickened, stirring, about 5 minutes.
Serve with hot rice.
Yields 6 servings.
Slice the meat diagonally against the grain into 1/8-inch strips.
Heat a large nonstick or regular skillet (use 1 tablespoon of oil) and brown the steak quickly over high heat. Push aside.
Cut steak in small serving pieces. Do not flour meat. Brown steak in oil. Add onions, salt and pepper. Dissolve bouillon cube in hot water. Add to meat and simmer 1/2 hour or until meat is almost tender. Add tomatoes and green pepper; simmer 10 minutes longer. Combine cornstarch, cold water and soy sauce. Stir into meat mixture. Bring to a boil, stirring constantly; cook for 5 minutes. Serve over rice.
Cut steak in 1/8-inch slices.
Sprinkle with salt and pepper. In large skillet, heat oil and add steak, chopped onion and minced garlic and brown.
Add sliced pieces of pepper and bouillon. Cover and simmer until cooked.
Add tomatoes and simmer 5 minutes more.
Mix cornstarch, soy sauce and water and add to cooked steak and peppers.
Cook until liquid is thickened.
Serve with cooked rice.
Cut meat into serving size pieces.
Coat with mixture of flour, 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
Brown steak in shortening at 325\u00b0.
Add water, onion and potatoes.
Season with 1 teaspoon salt and dash of pepper.
Cover; reduce temperature to 215\u00b0 and cook for 45 minutes or until tender.
Mix flour, salt and pepper and pound into the 1 1/2 pounds of round steak.
In a skillet brown in two tablespoons of shortening. Add tomato soup and 1/3 cup water.
Cover; cook over low heat 45 minutes or until steak is tender, stirring now and then.
Yields 4 to 6 servings.
Cut steak diagonally into thin slices.
Cut into 2-inch pieces. Preheat electric frypan at 375\u00b0.
Add oil, salt and pepper; heat. Add meat.
Cook until brown.
Set control at 210\u00b0.
Add onion, garlic, green peppers, celery and bouillon; cover and cook until vegetables are crisp, about 10 minutes.
Add hot water if necessary.
Blend cornstarch, cold water and soy sauce.
Add to meat.
Cook and stir until thickened, about 5 minutes.
Serve with steaming hot rice.
Serves 4.