Oriental Pepper Steak
|Round steak||1 Pound|
|Oil||1⁄4 Cup (4 tbs)|
|Chopped scallion||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm)|
|Sliced celery||1 Cup (16 tbs)|
|Beef bouillon||1 1⁄2 Cup (24 tbs)|
|Cold water||1⁄4 Cup (4 tbs)|
|Soy sauce||1 Tablespoon|
|Cooked rice||2 Cup (32 tbs)|
Cut steak into thin slices, then into 2-inch pieces.
To make slicing easier, partially freeze the meat.
Heat oil in large skillet.
Add salt and pepper.
Cook meat over medium to high heat until brown, stirring frequently.
Add scallion and garlic.
Add green peppers and celery; stir.
Add bouillon, cover, and cook until vegetables are tender but still crisp.
Do not overcook.
Meanwhile, combine cornstarch and water.
Blend in soy sauce until it makes a smooth paste.
Slowly add to meat mixture, stirring constantly until liquid is thickened.
Serve steak with rice.