Chinese Pepper Steak
Serves
6
Prep time:
0:30
Cooking time:
0:15
Total time:
0:45

Ingredients

Steak

Vegetables

Liquids

Rice

Directions

Preparation

1.

FREEZE steak until firm (about 2 hours); CUT lengthwise, if necessary, into 3" wide strips; SLICE strips 1/8" thick.

2.

MIX garlic, five spice, chili pepper, salt and pepper with steak slices; SET aside (*see Note 2).

3.

SLICE green onions on the diagonal; CUT tomatoes into eighths (if using grape tomatoes, SLICE in half); SET aside.

4.

In a cup, DISSOLVE cornstarch in cold water; SET aside.

5.

In a cup, DISSOLVE bouillon cube in warm water; MIX bouillon, soy sauce and sugar; SET aside.

6.

Thinly SLICE peppers and onions; SET aside.

Cooking

1.

HEAT 1 tablespoon vegetable oil in skillet at 375F; STIR FRY peppers and onions until translucent but firm (about 3 minutes); REMOVE and SET aside.

2.

ADD remaining oil to skillet; STIR FRY seasoned steak slices until steak is browned.

3.

REDUCE heat to 250F; ADD cornstarch, bouillon, soy mixtures; STIR until sauce begins to thicken; ADD peppers, onion rings, green onions and tomatoes.

4.

STIR lightly until sauce is thick and ingredients are heated through.

Serve hot over rice.

1. May substitute 8 to 10 grape tomatoes for each large tomato. 2. Should start rice cooking at about this point.

From Better Homes and Gardens Holiday Cookbook
Entered by Tom King via MasterCook
Nutrition

Per Serving (excluding unknown items): 89 Calories; 7g Fat (68.8% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1274mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.