Pepper Steak

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Pepper Steak — front of the card
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Pepper Steak — back of the card
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20 min active · 1 hr 5 min total · 6 servings (times estimated)

Ingredients

  • 3 tablespoons fat or oil
  • 1½ lbs round or flank steak, cut into ¼-inch-wide strips
  • 1½ cups thinly sliced onion
  • 1 cup chopped celery
  • 3 large green peppers, seeded and cut into ½-inch strips
  • 2 cups canned tomatoes (1 lb.), broken in pieces
  • 1½ teaspoons salt
  • ½ teaspoon black pepper
  • 1 teaspoon sugar
  • 2 bay leaves
  • ½ teaspoon leaf thyme
  • 1½ tablespoons cornstarch
  • 2 teaspoons soy sauce
  • ¼ cup cold water

Steps

  1. Preheat fat or oil in skillet to Setting 400.
  2. Brown one-third of the meat strips quickly on both sides; remove from skillet. Repeat browning of remaining meat in 2 batches. Remove all meat from skillet.
  3. Reduce heat to Setting 350. Sauté onion 5 minutes. Return browned meat to skillet and add all remaining ingredients except the green peppers, cornstarch, soy sauce, and water.
  4. Reduce heat to Setting 225 and simmer, covered, for 30 minutes.
  5. Add green peppers. Continue simmering, covered, 10 minutes more.
  6. Blend cornstarch, soy sauce, and cold water together in a small dish. Stir into the meat and vegetable mixture. Cook until thick and clear, about 1 minute. Turn heat off and keep warm for serving.