Pepper Steak
- 1 1/2 Tbsp. oil
- 1 clove garlic, crushed
- 2 lb. beef
- 1 tsp. salt and pepper to taste
- 1 pepper (green; fresh)
- 3 c. Wyler's instant beef bouillon granules or cubes
- 6 Tbsp. cornstarch
- 3 Tbsp. soy sauce
- 6 Tbsp. water
- 1/2 tsp. ginger
- 1 to 2 tomatoes
- rice
- Heat wok or large iron skillet (chicken fryer); add oil and garlic. When garlic turns brown, remove. Add beef, cut in small thin pieces, and fry a few minutes. Season with salt and pepper to taste. Add beef bouillon mixture and continue to cook a few seconds or until meat is tender. (May be made in advance to this point.) Add mixture of cornstarch, soy sauce and water. Cook until sauce thickens, stirring slowly. Add green peppers, sliced lengthwise, and ginger. Heat thoroughly and serve over rice.
oil, clove garlic, beef, salt, pepper, bouillon granules, cornstarch, soy sauce, water, ginger, tomatoes, rice
Taken from www.cookbooks.com/Recipe-Details.aspx?id=53861 (may not work)