Green Pepper Steak(Serves 4)

• 1 lb. beef chuck or round
• 1/4 c. soy sauce
• 1 clove garlic, mashed
• 1/4 c. salad oil
• 1 c. green onion, thinly sliced
• 1 c. red and/or green peppers, cut into 1-inch squares
• 2 stalks celery, thinly sliced
• 1 Tbsp. cornstarch
• 1 c. water
• 2 tomatoes, cut into wedges

1. Season your prime rib.
2. Let stand in refrigerator overnight. Preheat your gas barbecue to medium heat.
3. In your conventional barbecue, light your coals.
4. When they are glowing, move them to the sides and end of the barbecue.
5. Insert roast meat thermometer so bulk is in the center of the thickest part (being sure it does not rest in fat or bone).
6. Place your preseasoned prime rib, bone side down, on the grill.
7. Close lid on barbecue.
8. Roast for desired degrees of doneness.
9. The meat thermometer will register:
10. 150u0b0 for rare, 160u0b0 for medium, 170u0b0 for well done.
11. Allow 19 to 22 minutes per pound for rare, 21 to 24 minutes per pound for medium, and 23 to 26 minutes per pound for well done.
12. Note:
13. As with all foods cooked on the barbecue, pay close attention as fat will tend to flame.

beef chuck, soy sauce, clove garlic, salad oil, green onion, red andor, stalks celery, cornstarch, water, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=620225 (may not work)