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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 x ca. 450 g | Round Steak or Flank Steak; cut into 1/2" strips |
| 1 | Medium-sized onion; sliced |
| 2 | Medium-sized green peppers; cut into 1/2" strips |
| 1/2 Tasse | butter or margarine |
| 1 | Beef bouillon cube |
| 2 1/2 Tasse | Diced tomatoes (may substitute canned - do not drain) |
| 1 Dose | (3-oz) mushroom stems and pieces, drained |
| 3 Esslöffel | soy sauce |
| 3 Esslöffel | cornstarch |
| 1 Teelöffel | sugar |
| 1 Teelöffel | salt |
| 1/4 Tasse | water |
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In a wok, or large skillet, over medium heat melt the butter. Add the beef strips and stir-fry until lightly browned; remove and set aside. Add the green peppers and onion to the wok and stir-fry two minutes. Return beef to the wok and stir in tomatoes, mushrooms and beef bouillon cube. Bring to a simmer, turn heat to low and cover. Cook for five minutes.
Using a small bowl, mix together remaining ingredients until smooth. Stir into the beef mixture and continue stirring until pepper steak has thickened. Serve immediately over hot, cooked rice.
are my own addition and did not appear in the original recipe. We have always served this over mashed potatoes.
Exchange Newsletter by "Peggy L. Makolondra" <pmakolon@mail.wiscnet.net>
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