Pepper Steak Recipe

This pepper steak recipe is a meal of Asian heritage, and has vastly become an American comfort food.  Its use of well-seasoned round steak served over rice (Jasmine is my personal favorite) is a great meal stretcher when those unexpected (my kids friends) end up eating over. 

Ginger with its pungent spiciness is a must have in this recipe.  Garlic with its bold and aromatic qualities helps transform this inexpensive piece of meat into a culinary delight.  When served over rice, the thickened sauce almost steals the show.

Ingredients:

1 1/4 cups beef broth, divided
1/4 cup soy sauce
1 1/4 teaspoons ground ginger
1/2 teaspoon granulated sugar
1/4 teaspoon pepper
1 (1 1/2 pound) boneless round steak, cut into strips
1 garlic cloves, minced
1/4 cup olive or vegetable oil
4 medium green bell peppers, cut into julienne strips
2 large tomatoes, peeled and chopped
3 tablespoons cornstarch
Hot cooked rice

Directions:

1. In a small bowl, combine 3/4 cup of the broth, soy sauce, ginger, sugar and pepper; set aside.

2. In a skillet or wok over medium-high heat, brown beef and garlic in oil. Add peppers and tomatoes.

3. Cook and stir until peppers are crisp-tender, about 3 minutes. Stir the soy sauce mixture and add to pan.

4. Cover and cook until the meat is tender, about 15 minutes.

5. Combine cornstarch with the remaining broth until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes.

6. Serve over rice.