Japanese-style Green Pepper Steak

 

image.jpeg

Ingredients:

3-4 large green peppers, sliced into long wide strips

3/4-1 pound thinly sliced beef
(“Chipped” steak), rolled
up jelly roll-style and then
sliced into thin strips. This
is most easily done when
beef is still partially frozen.

1 can Campbell’s Beef Broth

1 heaping TBSP cornstarch

Tamari sauce, to taste
(or soy sauce and a little Mirin)

Directions:

In a wok or sauté pan drizzled with peanut or canola oil, sauté green peppers just until they start to brown, remove to a plate and immediately sauté the beef in the pan you cooked the peppers just until the meat is no longer red. Re-add the peppers to the pan. Mix the cornstarch with the beef broth and add to the pan, stirring constantly until it starts to thicken. Start adding splashes of Tamari sauce until you get the flavor strength/saltiness desired. Serve over Sticky Rice (made with short grain or sushi rice) or your favorite white rice.

3 thoughts on “Japanese-style Green Pepper Steak

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s