Name: Pepper Steak
Yield: 4 servings
Cuisine: United States
Ingredients: 2 tablespoons cornstarch; 1¼ pounds boneless beef round; ¼ cup olive oil; 1 garlic clove, finely minced; 2 large tomatoes, skinned and chopped; 4 medium-size green peppers, seeded and cut into strips; ¼ cup soy sauce; ½ teaspoons sugar; ¼ teaspoon freshly ground black pepper; 1¼ teaspoons ground ginger; 1¼ cups Beef Stock

Preparation info

4
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1¼ pounds boneless beef round
¼ cup olive oil
1 garli

Method

Cut the meat diagonally across the grain into thin strips.
Heat the oil and brown the meat and garlic in it quickly. Stir in the tomatoes and green peppers.
Add the soy sauce, pepper, sugar, ginger and three-quarters cup of the stock.
Cover and cook for fifteen to twenty minutes, or until the meat strips are tender

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Pepper Steak

Ingredients

Method

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