Pepper steak #3

Yield: 6 Servings

Measure Ingredient
3 tablespoons Fat or oil
1½ pounds Round steak; cut into 1/4" wide strips
1½ cup Onions; sliced thin
1 cup Celery; chopped
1 pounds Can tomatoes; cut in pieces
1½ teaspoon Black pepper
1 teaspoon Sugar
2 Bay leaves
½ teaspoon Leaf thyme
3 larges Bell peppers; cut into 1/2-inch strips
1½ tablespoon Cornstarch
2 teaspoons Soy sauce
¼ cup Cold water

Heat oil or fat; brown meat strips quickly on both sides; remove meat from oil. Reduce heat; saut‚ onions. Return meat to skillet; add remaining ingredients except bell peppers, cornstarch, soy sauce and water. Let simmer, covered, for 30 minutes. Add bell peppers. Continue simmering 10 minutes more. Blend cornstarch, soy sauce and water in a small dish. Stir into meat mixture in skillet. Cook until mixture is thick and clear. Turn heat off and keep warm for serving.

Note: Adding a can of bean sprouts at the last minute really adds to the flavor. Served over rice, it makes a lovely oriental dish. Serves 6.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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