Pepper Steak

This past week I was emailed a recipe for Pepper Steak from the Lady and Sons, so last night I gave it a try. I have no idea what pepper steak is supposed to taste like, but we both enjoyed this very much. I did use strips of old (I'll save myself the mortification of telling you just how old) Filet Mignon that I found in an iceberg in the back of the freezer, and to avoid being too salty, used 1/8 cup (2 tablespoons) of regular soy sauce and 1/8 cup (2 tablespoons) of low sodium soy sauce. Because the beef broth that came home from the grocery store appeared to have been opened (No foil seal when there was supposed to be one, yes, this is going back!) I used 10 ounces of water and a hefty teaspoon of Jameson Beef Soup Base.

I put the rice on when I started the beef, let it cook, and then turned off the fire underneath, and just let it hang out while the pepper steak simmered. It took about 45 minutes all together. I'll make it again for sure, but most likely with strips of sirloin (all of the filets seem to have been excavated) as I'm not a round steak fan, which is what the original recipe suggested.

 Pepper Steak
Adapted from The Lady & Sons

One 1 1/2 lb. sirloin steak
Sprinkle of paprika
2 T. butter
Garlic salt, to taste
One 10.5 oz. can beef broth
1 large yellow onion
1 large green bell pepper
2 T. cornstarch
1/4 cup water
2 T. soy sauce

2 T. low sodium soy sauce

Slice sirloin into 1/4 inch strips and sprinkle with paprika. (It helps, I think, to have the steak partially frozen for easy slicing.) Brown meat in butter; sprinkle with garlic salt and slowly pour in beef broth. Cover and simmer for 30 minutes.

Slice onion and pepper into thin strips. Add to meat and simmer for 5 minutes. Mix cornstarch, water, and soy sauces, and add to meat mixture. Simmer until sauce thickens slightly, 1-2 minutes. Serve over rice. Makes 4 servings.

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This post is linked to:

Wow Us Wednesday
Work It Wednesday

What’s It Wednesday

Wine’d Down Wednesday

Wake up Wednesday

The Homemaking Party

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