Thursday, June 21, 2012

Pepper Steak

Pepper Steak

This meal was a standard in my parents house from my first memories until my Dad, Eugene passed away in 2005. Almost any regular visitor to their home knew that could find a Tupperware margarine bowl container filled with left over pepper steak, probably sitting on a bed of rice in the refrigerator.

This prep has a couple of steps but is not difficult at all. Best part is that you do not have to thaw out you meat so it can be made as soon as you get home from work. The recipe calls for Green Peppers but I only had Red, it also called for Soy Sauce, I substituted Worcestershire Sauce, oh and by the way, my real plate never looked as neat as the main photo.

1 pound of frozen round steak, sliced thinly. Thinner than this.

Mix all ingredients and toss to coat meat.

Saute peppers for 2 minutes then remove from pan.

On high heat add meat, after 5 minutes add peppers.

Stri in 1 cup of beef bullion and let thicken. Done.

Green Pepper Steak

Recipe by Florence Pyzka
Taken from Louisiana Lagniappe cookbook
  • 1lb Round Steak -frozen
  • 1/2 tsp Salt
  • 1 clove Garlic
  • 1 cube Beef Bouillon (dissolved in 1 cup water)
  • 2 tbsp Cornstarch
  • 1/8 tsp Pepper
  • 3 tbsp Soy Sauce
  • 3-4 Green Peppers (sliced longwise)
  • 4 tbsp Oil
Cooking Directions
  1. Slice frozen meat across grain in very thin slices.
  2. Mix cornstarch. salt, pepper and soy sauce together. Toss gently until meat is well coated.
  3. Add garlic to skillet. Turn up burner to high and put in the meat, saute rapidly, stirring constantly two or three minutes. Return peppers to skillet. pour on the bouillon.
  4. Bring to boil and cook until slightly thickened
  5. Serve over cooked rice with tomato wedges and a yellow vegetable.

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