Tuesday, July 31, 2018

PEPPER STEAK

  • 1 lb
    boneless beef top sirloin steak, trimmed and cut 3/4 in. thick
  • 2 Tbsp
    vegetable oil , divided
  • ·
    salt and ground pepper to taste
  • 1 Tbsp Ginger
  • 2 medium
    bell peppers, diced
  • 1 medium
    onion chopped
  • 1 clove
    garlic, pressed
  • 1 c
    beef broth
  • 1/4 c
    water
  • 1 1/2 Tbsp
    cornstarch
  • 1 Tbsp
    soy sauce
  • 1 can(s)
    (14.5oz) whole tomatoes, drained and chopped - optional 
  • ·

    1. Cut steak in half and then crosswise into 1/8 inch thick strips. 
    2. In large nonstick skillet, heat one tbs.of the oil over medium high heat. Add beef; cook and stir two to three minutes or until browned.
    3.  Remove from skillet with slotted spoon; 
    4. season with salt  , ginger and pepper and set aside. In the same skillet, over medium high heat, heat remaining tbs. of oil. Add bell peppers, onion and garlic. Cook and stir two or three minutes or until tender. In a medium bowl, combine broth, water, cornstarch and soy sauce, and add to the skillet. Pour in the tomatoes if you want to add tomatoes.
    5. . Cook, stirring constantly, until sauce boils and thickens. Return beef to skillet and cook until heated through. Serve over rice.

ISLAND CABBAGE

1  medium   head cabbage , washed and sliced into strips  1   medium   carrot , washed  and sliced into thin pieces 2   teaspoons    o...

GENERAL TSO CHICKEN