Green Pepper Steak

This is a great dish to prepare late in the summer when you have lots of tomatoes and green peppers from your garden! This recipe should make 6 - 8 servings.

Ingredients:

2 lbs. round steak, fat trimmed
1/2 cup soy sauce
1-2 cloves garlic
1 teaspoon ground ginger
1/4 cup salad oil
1 cup green onion, thinly sliced
2 cups red and/or green peppers, cut into 1 inch squares
4 ribs celery, thinly sliced
2 Tablespoons cornstarch
1 3/4 cups water
4 tomatoes, cut into wedges

Instructions:

With a very sharp knife cut beef across the grain into thin strips, 1/8 inch thick.

Combine soy sauce, garlic and ginger in a bowl. Add beef. Toss and
set aside while preparing vegetables.

Heat oil in a large frying pan or wok. I use my electric skillet. Add beef and toss over high heat until browned. Cover and simmer over low heat until meat is tender, probably about 45 - 60 minutes. Feel free to add some water and soy sauce at this point to keep some liquid in the pan.

When meat is tender, turn heat up and add all vegetables except the tomatoes. Toss until vegetable are tender crisp, about 10 minutes.

Mix cornstarch with water. Add to pan: stir and cook until thickened.

Add tomatoes and heat through.

Note: I serve this over a bed of rice and topped with chow mien noodles and more soy sauce. Delicious!