Pepper Steak

US Copy write # TXu 1-354-553

2 tsp                Sesame Seed Oil

2 tsp                Olive Oil

1 1/4 lbs          Top round steak - thinly sliced across the grain

5 lg                  red, green, yellow, orange bell peppers (abt 2 lbs)

1 lg                  Yellow Onion sliced into half moons (abt 3 cups)

5 cloves           Garlic sliced

1 1/2 cups       Beef broth

3/4 cup           Red Port Wine

3 tbs                Soy Sauce

1/2 tsp            Black Pepper

1 1/2 tsp         Cornstarch (mixed into 1/4 cup cold water)

3 cups             Cooked rice

On medium high heat (6) - (large skillit or wok) saute the meat in 2 tsp of sesame seed oil until brown on all sides.  Put mean and juices in a bowl.

Add olive oil to the pan and add peppers and onions.  Stir so the peppers and onions all have some oil on them.  Saute for about 5 minutes.  Add garlic, stir and continue cooking until the onions are translucent - about 5 minutes.

Return beef and juices to skillet and add broth, soy sauce, wine & pepper.

Bring to a boil and then reduce heat to a simmer (2).  Simmer until liquid has been reduced by half (about 5 minutes).  

Stir cornstarch water and put in pan.  Stir until mixture thickens (about 2 minutes). 

Serves 4

Serve over Rice with

Egg Rolls

Hot Tea, Iced Tea, Saki or Milk


Round Steak             A, B 3, B 12, Zinc, Iron

Bell Peppers                   C, Magnesium

Onions                          A, B 9, C, Flavonoids, Quercetin, Sulfur Compounds

Garlic                           Diallyl Disulfide, S-allylcysteine, Sulfur Compounds

Sesame seed oil        anti-inflammatory, antioxidant, polyunsaturated fats, vitamin E and minerals,           

Olive oil                   antioxidant, vitamin E, carotenoids and phenolic compounds


Table of Contents

TasteBud's Delight

by Frances M. McCrory-Meservy