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Pepper Steak


3 Tbsp. Butter or Oil
1 1/2 lbs. Round Steak
1 1/2 cups thinly sliced Onion
1 cup diced Celery
2 cups canned Tomatoes, chopped
1 1/2 tsp. Salt
1/2 tsp. Ground Black Pepper
1 tsp. Sugar
2 Bay Leaves
3 large Green Bell Peppers
1 1/2 tsp. Cornstarch
2 tsp. Soy Sauce
1/4 cup Cold Water


Heat butter over medium high heat, brown meat, which has been cut into 1/4 inch wide strips.  Brown the meat in 2 or 3 batches so that each batch just covers the bottom of the skillet without crowding.  Remove meat and set aside.  Reduce heat, saute onions for 5 minutes.  Return meat to skillet, add remaining ingredients except peppers, cornstarch, soy sauce and water.  Add peppers, which have been seeded and cut in 1/2 inch strips, simmer covered for 10 minutes.  Blend cornstarch, soy sauce and water in small dish; stir into meat mixture.  Cook until thick and clear, about 1 minute.  Serves 6.