Pepper Steak

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2 lb

Beef Chuck

1/2 cup

Soy Sauce

1 Tbsp

Fresh Ginger , freshly grated

2 cloves

Garlic , minced

1 tsp

Fish Sauce

1/2 cup

Olive Oil

4 stalks

Celery , thinly sliced

1 cup

Green Bell Peppers , cubed

1 cup

Red Bell Peppers , cubed

2 cups

Scallions , thinly sliced

1 1/2 Tbsp

Corn Starch

1 3/4 cups

Water

4

Tomatoes , cut

Cooking Instructions

HIDE IMAGES

Step 1

Slice all the Beef Chuck (2 lb) into 1/8" slices. Make sure to cut across the grain.

Step 2

Combine Soy Sauce (1/2 cup) , Fresh Ginger (1 Tbsp) , Garlic (2 cloves) , Fish Sauce (1 tsp) in a bowl. Put in the meat and coat evenly. Let the beef sit there and marinade.

Step 3

Heat the Olive Oil (1/2 cup) in a large frying pan or a wok. Add the beef and toss over high heat until browned. Reduce the heat to a simmer, and cover, allowing beef to braise for thirty minutes or until tender.

Step 4

Remove lid, and turn heat to high and add in cubed Celery (4 stalks) , Green Bell Peppers (1 cup) , Red Bell Peppers (1 cup) , Scallions (2 cups) ; Continue to cook for ten to twelve minutes until vegetables are semi-tender.

Step 5

Mix the Corn Starch (1 1/2 Tbsp) with Water (1 3/4 cups) to create a slurry and pour into pan, and stir as the mixture begins to thicken and turn into a gravy. Lower heat to low, cut the Tomatoes (4) into wedges. Stir around, letting the tomatoes get warm but not too soft.

Step 6

Remove from heat, serve over long grain rice and enjoy!