Pepper Steak

Name: Pepper Steak
Ingredients: 2 lb. (1/2-inch thick) boneless round steak; 2 Tbsp. vegetable oil; 1 c. hot water; 2 Tbsp. soy sauce; 1 tsp. molasses; 1/2 tsp. ground ginger; 1 clove garlic, crushed; 1 medium onion, sliced; 2 medium green peppers, cut into strips; 1 (8 oz.) can sliced water chestnuts, drained; 1/4 c. water; 1 Tbsp. cornstarch; 10 cherry tomatoes, halved; salt and pepper to taste

14 ingredients

9 steps

Ingredients

2 lb. (1/2-inch thick) boneless round steak
2 Tbsp. vegetable oil
1 c. hot water
2 Tbsp. soy sauce
1 tsp. molasses
1/2 tsp. ground ginger
1 clove garlic, crushed
1 medium onion, sliced
2 medium green peppers, cut into strips
1 (8 oz.) can sliced water chestnuts, drained
1/4 c. water
1 Tbsp. cornstarch
10 cherry tomatoes, halved
salt and pepper to taste

Directions

1

Partially freeze steak; slice diagonally across grain into 3 x 1/2-inch strips and set aside.
2

Heat oil in a large skillet; add steak and cook, stirring often, until steak is browned.
3

Combine 1 cup water, soy sauce, molasses, ginger and garlic; mix well and pour over steak.
4

Cover and simmer for 30 minutes.
5

Add onion; cover and simmer for 15 minutes.
6

Add green peppers and water chestnuts; cover and simmer for 10 minutes.
7

Combine 1/4 cup water and cornstarch; mix well and add to skillet.
8

Cook over medium heat, stirring, until smooth and thickened.
9

Stir in tomatoes.