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Colorful Pepper Steak
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Prep Time:
15 minutes
Total Time:
45 minutes
Vibrant beef stir-fry with bell peppers and tomatoes, enhanced by gingerroot and soy sauce for an authentic flavor.
Ingredients:
  • 1 1/2 pounds beef top round or sirloin steak, 3/4 to 1 inch thick
  • 3 tablespoons vegetable oil
  • 1 cup water
  • 1 medium onion, cut into 1/4-inch slices
  • 1 garlic clove, finely chopped
  • 1/2 teaspoon finely chopped gingerroot or 1/4 teaspoon ground ginger
  • 2 medium green bell peppers, cut into 3/4-inch-wide strips
  • 1 tablespoon cornstarch
  • 2 teaspoons sugar, if desired
  • 2 tablespoons soy sauce
  • 2 medium tomatoes
  • 6 cups hot cooked rice
Instructions:
  • Make sure to remove any excess fat from the beef and then slice it into strips that are 2 inches long and 1/4 inch wide. For easier slicing, consider placing the beef in the freezer for about 1 hour until partially frozen.
  • In a hot wok or skillet, sear beef in oil for about 5 minutes, flipping regularly, until browned.
  • Combine water, onion, garlic, and gingerroot. Bring to a boil, then lower heat. Cover and simmer for 12 to 15 minutes for round steak, or 5 to 8 minutes for sirloin steak. Add bell peppers during the last 5 minutes of simmering. The beef should be tender and the peppers crisp-tender.
  • Combine cornstarch, sugar, and soy sauce with the beef mixture. Stir continuously until the mixture thickens and comes to a boil. Let it boil for 1 minute while stirring constantly.
  • Cut each tomato into 8 wedges and arrange them on top of the beef mixture. Cover and simmer over low heat for about 3 minutes, ensuring the tomatoes are just heated through. Serve alongside fluffy rice.

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