East meets west pepper steak

Yield: 6 Servings

Measure Ingredient
3 tablespoons Butter, or
\N \N Vegetable oil
1½ pounds Beef round steak, or
\N \N Flank steak, cut into 1/4\" strips
1½ cup Onion, thinly sliced
1 cup Diced celery
2 cups Chopped tomatoes
1½ teaspoon Salt
½ teaspoon Black pepper
1 teaspoon Granulated sugar
2 \N Bay leaves
½ teaspoon Dried thyme
3 larges Green bell peppers, julienned
1½ teaspoon Cornstarch
2 teaspoons Soy souce
¼ cup Cold water
4½ cup Hot cooked rice

Beth's Note: Amarillo is a town of about 175,000 people in the middle of the panhandle of Texas. Visitors expect great steaks, ranch style barbecue and red-hot Tex-Mex cooking along the Texas stretch of Interstates 40 and 27. But Amanllo restaurants offer other treasures as well, thanks to the influence of newer Texans from Indochina and Asia. Cafes with names such as the Thai Star, My Thai, Peking and Hunan have taught Texans that jalapenos are not the only way to turn on your taste buds. --Food Editor, Amarillo Globe-News, Amarillo Heat butter or oil in heavy skillet or wok over high heat. Add meat 2 or 3 batches, so that each batch just covers the bottom of skillet without crowding; brown meat. Remove browned meat from skillet and set aside.

Reduce heat. Add onions; saute 5 minutes. Return meat to skillet. Add celery, tomatoes, salt, pepper, sugar, bay leaves and thyme. Simmer 30 minutes. Add bell peppers; simmer 10 minutes.

In a small bowl, blend cornstarch, soy sauce and water. Stir into meat mixture. Cook 1 minute, or until sauce is thick and clear. Serve over hot rice.

(1996) mcRecipe format: Path c/o McRecipe List Dec 96 Posted to MC-Recipe Digest V1 #1

Recipe by: Beth Whitley Duke (Texas) From: PATh <phannema@...>

Date: Thu, 05 Dec 1996 09:09:36 -0800

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