Steak With Peppers

• 1 (8 oz.) rib eye or comparable steak, cut 1-inch thick
• 1 large clove garlic, cut into thin slivers
• 1-inch long piece ginger root, cut into 8 thin slices
• 2 Tbsp. soy sauce
• 1 Tbsp. olive oil
• 1/4 tsp. crushed red pepper flakes
• 1 Tbsp. olive oil
• 1 clove garlic, bruised
• 1 thin slice ginger root
• 1 small sweet red, green or yellow pepper, cored, seeded and cut into thin strips
• freshly ground pepper

1. Roast beef pot roast, covered, for about 4 hours at 325u0b0, until falling apart.
2. Shred with forks or hands while still warm. Add Kraft barbecue sauce.
3. Refrigerate overnight to marinate.
4. Do not float meat in sauce; use your own judgment on amount of sauce. Reheat and serve on rolls.

comparable steak, clove garlic, ginger root, soy sauce, olive oil, red pepper, olive oil, clove garlic, thin slice ginger root, sweet red, freshly ground pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=328142 (may not work)