Pepper Steak 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
Vitamins
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
by Frances M. McCrory-Meservy