Pepper Steak East Coast

Rating: 3.50 / 5.00 (2 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Remove fat from the meat exactly. Cut meat into small pieces and set aside. Chop onions and garlic into tiny pieces, brown in olive oil in a heavy skillet over medium heat and remove. Add steak to skillet and sear heartily over high heat until meat is well browned. Remove meat from skillet and pour in wine or sherry, if using, let it bubble up and evaporate. Add water to skillet, scrape off dregs and stir well. Add steak and onions/garlic. Add tomato sauce of choice. Add water until steak meat is covered. Cover with a lid, but leave a crack open to allow steam to escape. Simmer gently for several hours, adding evaporated water in between. After one hour of cooking, remove cooking liquid as indicated in ingredients and set aside.

Clean the peppers and cut them into strips. Meanwhile, simmer steak over low heat until very tender. Stir cornstarch into cooled cooking liquid and stir into steak sauce form. Make bubbly for at least 10 minutes. During this time, add Chinese mushrooms and bell bell pepper strips and simmer until crisp/tender. With cooked long grain rice and a green leaf salad with salad dressing, this makes an excellent meal.

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