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Pepper Beef Slices

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Ingredients
  Tangy sweet spread 1⁄2 Cup (8 tbs)
  Beef round steak/Flank steak 1 Pound
  Vegetable oil 1 Tablespoon
  Coarsely chopped onion 1⁄2 Cup (8 tbs)
  Grated ginger root/1/2 teaspoon ground ginger 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Concentrated beef broth 10 1⁄2 Ounce (1 Can)
  Soy sauce 1 Tablespoon
  Green bell pepper 1 Medium
  Cornstarch 1 Tablespoon
  Cold water 1⁄3 Cup (5.33 tbs)
  Bread loaf 1 Pound, unsliced (Italian Or French, 1 Piece)
Directions

Prepare Tangy-Sweet Spread.
Cut beef in 2" x 1/2" x 1/8" slivers.
Heat oil in a large skillet.
Add beef; saute until no longer pink.
Push beef to 1 side.
Add onion and ginger to pan drippings.
Saute until onion is tender.
Stir onion into beef; season with pepper.
Stir in broth and soy sauce.
Bring to a boil; reduce heat.
Cover and simmer until beef is tender, about 45 minutes.
Cut green pepper in 2" x 1/4" strips; add to beef mixture.
Cover and simmer 5 minutes longer.
Preheat oven to 350F (175C).
Combine cornstarch and cold water in a small bowl.
Gradually stir cornstarch mixture into beef mixture.
Cook, stirring constantly, until thickened.
Cut a 2-inch slice off each end of bread.
Using a long knife, hollow out middle of loaf, cutting bread from both ends.
Leave a 1-inch shell of bread all the way around.
Use middle of bread for another purpose such as croutons or crumbs.
Spread inside of bread shell with Tangy-Sweet Spread.
Place end slice back on 1 end of loaf.
Secure with wooden picks.
Spoon hot filling into bread shell.
Replace other end slice of bread.
Secure with wooden picks.
Place loaf on a baking sheet.
Bake, uncovered, 10 minutes.
To serve, cut in 1-1/2-inch slices.
Lay each slice flat on individual plates

Recipe Summary

Cuisine: 
American
Course: 
Snack
Method: 
Baked
Ingredient: 
Beef
Interest: 
Party

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