This is quite good.
Heat shortening, add steak strips, garlic salt and pepper. Brown meat, add soy sauce and sugar. Cover and cook 5 minutes on high. Add bean sprouts, tomato, peppers and mushrooms. Cook 5 minutes. Use cornstarch to thicken liquid into gravy consistency. Cook 10 minutes.
Serve over rice or noodles. Use the mushroom liquid and cornstarch to make a paste for gravy.
By Robin from Washington, IA
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Heat oil in a large skillet until very hot. Add the meat and stir-fry until nicely browned. Add the yellow onion, water, garlic powder, and ginger. Bring mixture to a boil, cover and cook for about 5 minutes. Add the peppers and scallions, cover, and cook about 5 more minutes, or until the peppers are tender. Add the tomatoes.
Combine the sugar, corn starch, and soy sauce in a bowl and whisk together until well combined. Add this mixture to the meat and pepper mixture and bring to a boil. Continue to cook, uncovered, until the sauce thickens. Serve over steamed rice.
Note: We discovered Cubanella peppers, which have the same flavor as the green bell peppers but leave you with no indigestion problems. Just be sure you're getting the sweet variety rather than the hot unless you prefer the heat. They look like banana pepper almost and have such wonderful flavor. You can always use red bell peppers too in order to get the good pepper flavor without the problems. A combination of the two colors look really nice.
Source: This is my youngest daughter, Marsha's recipe for Pepper Steak. It has always been her favorite Chinese Food, and she fiddled and tweaked it until it suited her perfectly. The rest of us would gobble it up too, so she learned to double or triple her recipe if we were having company. This is her basic recipe though.
By Julia from Boca Raton, FL
I'm sort of a lazy cook. I prefer my onions and green peppers in strips.
This was one of my dad's favorites. Thanks for sharing.
I love Asian food, and make it a lot, but I've never made pepper steak. I will use this recipe and give it a try. Thank you!
We can get the small (tuna-size) cans of sliced water chestnuts and sliced bamboo shoots too. Those are two of our favorite Chinese Vegetables, so I buy and keep them just for adding to anything like this recipe. This is a keeper, and I can't wait to try it. Thanks so much.
