Green Pepper Steak

This is one of those quick, easy and simple recipes that every cook should have up their sleeves.  I wish I had a pound for every time I have cooked this over the past 45 years or so . . .  I'd be a very rich woman!  Green Pepper Steak is one of those delightfully quick and tasty dishes that goes together in a flash and can be on the table in not much more than half an hour or so.




It's fairly economical as well, as it stretches a little bit of meat to heartily feed four people . . .  with the addition of some peppers, onions, garlic and tomatoes.  I will wager it fulfills the requirement for at least two of your five a day . . .



I love the crunchiness of the vegetables and the full flavoured mixture of the ginger, soy and garlic that almost marinates the meat as it simmers to fork tender . . .



The tomatoes add a touch of colour and sweetness, and maybe even a bit of richness to the dish.  In any case whatever . . .  it all marries beautifully and makes for a tantalizingly simple and quick weeknight supper.  All you need do is to cook some rice and Bob's your uncle.

*Green Pepper Steak*

Serves 4

Printable Recipe  

Delicious and simple.  One of Todd's favourite meals that I serve with some steamed basamati rice.
  

1 pound of rump steak

60ml soy sauce (1/4 cup)

1 clove of garlic, peeled and minced

1 12 tsp fresh ginger, peeled and grated

2 TBS mild flavoured cooking oil

1 bunch of spring onions, thinly sliced

2 green peppers, thinly sliced

1 rib of celery, thinly sliced

1 TBS cornstarch

1 cup water

2 tomatoes, cored and cut into wedges

salt and black pepper to taste  

Slice the steak across the grain into thin strips, about 1/8 inch thick.  Whisk together the soy sauce, garlic, and ginger.   Add the steak and toss well together.  Heat the oil in a large deep skillet.   Add the steak.  Cook, stirring, over medium hight until browned.  Cover and simmer for about half an hour, until nice and tender.  Return the heat to high and add the spring onions, peppers and celery.


 


Cook, stirring for about 10 minutes, until the vegetables are crispy tender.   Whisk together the water and corn starch.   Add to the pan and cook, stirring for 4 to 5 minutes, until nicely thickened.   Add the tomatoes and heat through.   Serve hot.