Pepper Steak And Hot Rice Recipe
Ingredients
| Chuck roast | 2 Pound, cut into thin strips | |
| Cooking oil | 3 Tablespoon | |
| Water | ||
| 2 beef bouillon cubes | ||
| 2 each of red and green peppers, cut into eighths | ||
| Cornstarch | 3 Tablespoon | |
| Soy sauce | 2 Tablespoon | |
| Hot cooked rice | ||
Directions
Brown meat in hot oil.
Add 2 cups water and bouillon cubes and bring to boil.
Cover and simmer for 1 hour, or until meat is tender.
Add peppers and simmer for 5 minutes.
Blend cornstarch, soy sauce, and 1/2 cup water.
Add to meat mixture and cook, stirring, until thickened.
Serve with rice and additional soy sauce, if desired.
Makes 4 servings.
Add 2 cups water and bouillon cubes and bring to boil.
Cover and simmer for 1 hour, or until meat is tender.
Add peppers and simmer for 5 minutes.
Blend cornstarch, soy sauce, and 1/2 cup water.
Add to meat mixture and cook, stirring, until thickened.
Serve with rice and additional soy sauce, if desired.
Makes 4 servings.
Chef
