Wednesday, July 09, 2008
Not bad at all
--Chinese Pepper Steak
Chinese Pepper Steak
Americana Cookery Copyright MCMLXXI
1 ½ lb. sirloin steak, 1 in. thick
¼ cup vegetable oil
1 clove garlic, crushed
1 tsp. salt
1 tsp. ground ginger
½ tsp. pepper
3 lge. green peppers, sliced I used my freezer stash which included 1 red, 1 green and 1 yellow pepper
2 lge. onions, thinly sliced
1 tbsp. cornstarch
¼ c. cold water
¼ c. soy sauce
½ tsp. sugar
½ c. beef bouillon
1 6-oz. can water chestnuts, sliced
4 green onions, cut in 1-in. pieces
Freeze steak for at least 1 hour; cut into 1/8-inch thick slices. Heat oil in skillet; add garlic, salt, ginger and pepper. Sauté until garlic is golden. Add steak slices; brown lightly for 2 minutes. Remove steak. Add green peppers and onions; cook for 3 minutes. Dissolve cornstarch in water. Return steak slices to pan; add soy sauce, sugar, bouillon, water chestnuts, cornstarch mixture and green onions. Simmer for 2 minutes or until sauce thickens. Serve over hot rice.
Yield: 6-8 servings.
This is another cookbook from the home economic teachers but it's an organized effort, unlike the cookbooks on meat and salad which are just large collections of submitted recipes. I picked this recipe since I had most of the ingredients but I wasn't excited about it. Once I started eating it though, I was hooked. It was nothing special but it hit the spot.
It was nice to be able to leisurely make this recipe over the course of the day. I sliced the meat and added the seasoning earlier in the day. Then when I got a chance, I sliced the pepper and onions. I cooked the rice when I had the chance and then I just needed to do a bit of quick cooking to get dinner on the table at dinner time. It's a heck of a lot better than rushing home from work and speed cooking.
Question of the Day: Do you like water chestnuts? I don't find them offensive but I don't know if I would say that I like them. They really don't have much flavor, just some crunch.