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  Recipe Home » Main Course » East Meets West Pepper Steak
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  East Meets West Pepper Steak
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 235
Ingredients:
3 tbsp Butter, or
Vegetable oil
1 1/2 lb Beef round steak, or
Flank steak, cut into 1/4" strips
1 1/2 cup Onion, thinly sliced
1 cup Diced celery
2 cup Chopped tomatoes
1 1/2 tsp Salt
1/2 tsp Black pepper
1 tsp Granulated sugar
2 Bay leaves
1/2 tsp Dried thyme
3 large Green bell peppers, julienned
1 1/2 tsp Cornstarch
2 tsp Soy souce
1/4 cup Cold water
4 1/2 cup Hot cooked rice
Instructions:
Beth's Note: Amarillo is a town of about 175,000 people in the middle
of the panhandle of Texas. Visitors expect great steaks, ranch style
barbecue and red-hot Tex-Mex cooking along the Texas stretch of
Interstates 40 and 27. But Amanllo restaurants offer other treasures
as well, thanks to the influence of newer Texans from Indochina and
Asia. Cafes with names such as the Thai Star, My Thai, Peking and
Hunan have taught Texans that jalapenos are not the only way to turn
on your taste buds. --Food Editor, Amarillo Globe-News, Amarillo

Heat butter or oil in heavy skillet or wok over high heat. Add meat 2
or 3 batches, so that each batch just covers the bottom of skillet
without crowding; brown meat. Remove browned meat from skillet and
set aside.

Reduce heat. Add onions; saute 5 minutes. Return meat to skillet. Add
celery, tomatoes, salt, pepper, sugar, bay leaves and thyme. Simmer 30
minutes. Add bell peppers; simmer 10 minutes.

In a small bowl, blend cornstarch, soy sauce and water. Stir into meat
mixture. Cook 1 minute, or until sauce is thick and clear. Serve over
hot rice.

(1996) mcRecipe format: Path c/o McRecipe List Dec 96 Posted to
MC-Recipe Digest V1 #1

Recipe by: Beth Whitley Duke (Texas)

From: PATh

Date: Thu, 05 Dec 1996 09:09:36 -0800
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