Follow these steps for perfect results
oil
boneless chuck
cut into strips
lipton onions or onion mushroom soup mix
water
soy sauce
green pepper
cut into thin strips
ground ginger
garlic clove
finely chopped
tomatoes
cut into wedges
cornstarch
hot white rice
Heat oil in a skillet over medium-high heat.
Brown beef strips in the hot oil and then drain excess grease.
Stir in the soup mix blended with 1 1/2 cups of water.
Bring the mixture to a boil, then reduce heat and simmer covered for 20 minutes.
Stir in the green pepper, soy sauce, ginger, and garlic.
Simmer covered for an additional 15 minutes, or until the beef is tender.
Stir in the tomato wedges.
In a separate small bowl, blend cornstarch with the remaining 1/2 cup of water.
Add the cornstarch mixture to the skillet.
Bring the mixture to a boil, then simmer, stirring constantly, until the sauce has thickened.
Serve the beef mixture over hot white rice.
Garnish with Chinese onions if desired.
Expert advice for the best results
For a richer flavor, marinate the beef strips in soy sauce and ginger for at least 30 minutes before cooking.
Adjust the amount of soy sauce to your preferred level of saltiness.
Add a pinch of red pepper flakes for a spicier kick.
Serve with a side of steamed broccoli or other Asian vegetables.
Everything you need to know before you start
15 minutes
The beef mixture can be prepared 1-2 days in advance and stored in the refrigerator.
Serve the pepper steak over a bed of fluffy white rice. Garnish with chopped green onions or sesame seeds.
Serve with steamed rice.
Serve with egg rolls or spring rolls.
Serve with a side of stir-fried vegetables.
The fruity notes complement the savory flavors of the dish.
Clean and crisp lager to cut through the richness.
Discover the story behind this recipe
A popular dish in Asian-American cuisine, often adapted to suit local tastes.
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