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Chinese Pepper Steak

Chinese Pepper Steak
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Yield: Serves 6-8

  • 2 pounds boneless beef chuck
  • 2 tablespoons fat
  • 2 large onions, chopped
  • 1-1/2 cups sliced celery
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 beef bouillon cubes
  • 1 cup hot water
  • 6 large green peppers, cut in eighths
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • 1 tablespoon soy sauce

Trim fat from beef. Cut in thin strips about 1"x2". Melt fat in pressure cooker. Add meat; cook over direct heat till browned, stirring frequently. Add onions, celery, garlic, seasonings, and bouillon cubes dissolved in hot water. Close cooker, bring to 15-pound pressure, and process for 3 minutes. Cool (letting pressure go down by itself). Add peppers, simmer for 5 minutes, add cornstarch blended with cold water. Cook till thickened. Add soy sauce. Serve with hot cooked rice or canned chow mein noodles.

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