Episode #33 Pepper Steak

Supplies

• Large frying pan with cover or dutch oven
• Stirring spoon
• Measuring cup
• Measuring spoons
• Knife and board for cutting vegetables
• Large plate and medium bowl

Ingredients

• 2 tablespoons vegetable oil
• 1½-pounds shoulder steak, cut into strips ½ inch wide
• 1 tablespoon all-purpose flour
• ½ cup ketchup
• ½ cup water
• 3 tablespoons soy sauce
• 1 beef bouillon cube
• ⅛ teaspoon pepper
• 1 large onion, sliced into thin rings and separated
• 1 green bell pepper, cored, seeded, and sliced into thin rings
• 1 red, yellow, or orange bell pepper, cored, seeded, and sliced into thin rings
• ½ cup sliced fresh mushrooms, or 1 (4-ounce) can sliced mushrooms with liquid
• Cooked white or brown rice, for serving

Procedure

1. To prepare the peppers cut off the tops and take out the core and seeds and slice into thin rings.
2. Pour the vegetable oil into a large heated frying pan over medium heat.
3. Add the steak strips and cook them stirring occasionally until they are no longer pink and beginning to brown.
4. Place the steak on a plate.
5. Stir flour, ketchup, water, soy sauce, bouillon and pepper into the frying pan and bring the mixture to a boil over medium heat stirring constantly so that they blend well.
6. After several minutes, make sure the bouillon cube has started to dissolve.
7. Return the steak back into the frying pan along with the onions.
8. Cover the frying pan turn the heat down to low.
9. Let everything simmer, stirring occasionally, about 30 minutes or until the meat is fork – tender.
10. Add the peppers and mushrooms and simmer for an additional 15 minutes.
11. Serve the steak mixture over rice.

NOTE: Makes six servings