Pepper Beef Slices Recipe
Ingredients
| Tangy-Sweet Spread | ||
| 1 lb. beef round steak or flank steak | ||
| Vegetable oil | 1 Tablespoon | |
| 1/2 cup coarsely chopped onion | ||
| 1 teaspoon grated fresh gingerroot or 1/2 teaspoon ground ginger | ||
| Pepper | 1/4 Teaspoon | |
| Beef broth | 1 Can (10oz) | |
| Soy sauce | 1 Tablespoon | |
| Green bell pepper | 1 Medium | |
| Cornstarch | 1 Tablespoon | |
| Cold water | 1/3 Cup (16 tbs) | |
| 1 (1-lb.) loaf unsliced French or Italian bread | ||
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
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
Chef
