Episode #33 Pepper Steak
- 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
- 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
- To prepare the peppers cut off the tops and take out the core and seeds and slice into thin rings.
- Pour the vegetable oil into a large heated frying pan over medium heat.
- Add the steak strips and cook them stirring occasionally until they are no longer pink and beginning to brown.
- Place the steak on a plate.
- 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.
- After several minutes, make sure the bouillon cube has started to dissolve.
- Return the steak back into the frying pan along with the onions.
- Cover the frying pan turn the heat down to low.
- Let everything simmer, stirring occasionally, about 30 minutes or until the meat is fork – tender.
- Add the peppers and mushrooms and simmer for an additional 15 minutes.
- Serve the steak mixture over rice.
NOTE: Makes six servings
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