Chinese Pepper Steak


1-1/2 pound lean beef (round steak), cut 1/2" thick
3/4 teaspoon unseasoned meat tenderizer, optional
3 tablespoons salad oil
2 large green peppers
3 scallions
1-1/2 cups celery
1-1/2 cups beef bouillon
1/3 cup molasses
3 tablespoons soy sauce
1/4-3/4 teaspoon salt
1 teaspoon garlic powder
1-1/2 teaspoon accent, optional
1-1/2 teaspoon ginger
3 teaspoons lemon juice


Cut beef paper thin strips, sprinkle with tenderizer. Heat oil and cook meat until pink disappears. Add peppers, scallions and celery (add mushrooms if wanted). Cook 5 minutes. Blend bouillon and rest of ingredients. Thicken with cornstarch. Serve with rice and fried noodles.


4 servings

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