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Monday, November 1, 2010

Pepper Steak

Pepper Steak

3 lbs boneless beef sirloin or top round steak, approximately 3/4 in thick
4 tablespoons oil
4 cups frozen sweep pepper strips (green, yellow, orange)
3 medium onions, cut into wedges
1/2 teaspoon garlic in olive oil
2 cans of cream of mushroom soup
1 can of beef consomme
2 tablespoons soy sauce
1 teaspoon ground ginger
6 cups of hot cooked brown rice

With an electric knife, cut beef into thick strips.

In a skillet over medium high heat, stir fry 1/3 of the beef  until browned. Set aside, repeat with 2 more batches of beef.

Once beef is cooked and removed, reduce heat to medium.  In same skillet, add a little more oil, stir fry peppers, onion and garlic until vegetables are tender-crisp.

While peppers are cooking in the skillet, in a separate mixing bowl, combine cream of mushroom soup, consomme, ginger and soy sauce. Stir well.

In a larger pot, put the meat and soup mixture, stir and keep warm.

When vegetables are done, combine vegetables with the meat and soup mixture.

In a 9 x 13 glass pan, put rice down then  put the meat, vegetable and soup mixture on top.


Original recipe came from Campbells Quick and Easy Recipes page 84.

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