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Pepper Steak

Plan.Ahead.Meals's picture
Pepper steak is simple beef steak cooked with a marinade of soy sauce. Cooked and frozen with the sauce, the pepper steak can be served anytime by taking it off the freezer and cooking it with green peppers.
Ingredients
  Round steak 3 Pound (1 Inch Thick)
  Soy sauce 1⁄2 Cup (8 tbs)
  Water 1 Cup (16 tbs)
  Salad oil 1 Cup (16 tbs)
  Sugar 1⁄3 Cup (5.33 tbs)
  Cornstarch 2 Tablespoon
  Ginger 1⁄2 Teaspoon
  Garlic salt 1 Teaspoon
  Onions 2 Medium, cut into 0.25 inch slices
Directions

Trim fat carefully from meat; cut meat into strips, 2x1x1/4 inch. Place in baking dish, 11 1/2 x7 1/2 X11/2 inches.
Mix soy sauce and water; pour on meat.
Refrigerate, turning meat occasionally, 2 hours.
Remove meat from marinade; reserve marinade.
Heat oil in Dutch oven or large skillet Cook meat in oil, turning frequently, until meat loses redness, about 15 minutes.
Pour reserved marinade on meat.
Mix sugar, cornstarch, ginger and garlic salt; stir into meat and marinade,.
Sprinkle onion on meat.
Reduce heat; cover tightly and simmer 12 to 15 minutes.
Divide meat and sauce between two 1 quart freezer containers.
Cool quickly.
Cover, label and freeze. 30 minutes before serving, remove 1 container Pepper Steak from freezer.
Have ready: 2 medium green peppers, cut into strips (3/4 inch wide); 2 medium tomatoes, peeled and cut into eighths; 3 to 4 cups hot cooked rice.
Dip container of meat and sauce into very hot water just to loosen.
Place 1/2 cup water and frozen block in large skillet.
Cover tightly; heat over medium-high heat, turning occasionally, until hot and bubbly, about 20 minutes.
Stir in green pepper.
Reduce heat; cover and simmer 5 minutes.
Add tomato; cover and simmer 3 minutes.
Serve on rice.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Servings: 
5

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