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Spice
and Spirit Pepper Steak
with Rice |
Recipe Ingredients:
- 1
pound shoulder steak,
cut 1/2-inch think
- 1
Tbsp. paprika
- 2
Tbsps. margarine
- 2
cloves garlic, minced
-
1 1/2 cup beef broth
- 1
cup sliced scallions
- 2
green peppers, cut
into strips
- 2
Tbsps. cornstarch
- 1/4
cup water
- 1/4
cup soy sauce
- 2
tomatoes, cut into
eights
- 3
cups cooked rice
Use:
10-inch skillet -
Yields: 2 to 4 serving
|
Spice and Spirit
The Complete Kosher
Jewish
Cookbook
by
Esther Blau,
Tzirrel Deitsch,
Cherna Light |
Soften
steak by pounding until
thin. Cut into
1/4-inch-wide-strips.
Sprinkle meat with paprika
and allow to stand while
preparing other ingredients.
In a 10-inches, brown
meat in margarine.
Add garlic and broth,
cover, and simmer 30
minutes. Stir
in scallions and green
peppers. Cook,
covered, for an additional
15 minutes.
In a small bowl blend
cornstarch, water, and
soy sauces. Pour
into meat mixture, stirring
constantly until clear
and thickened, about
2 minutes. Add
tomatoes and stir gently.
Serve over bed of warm
fluffy rice.
Variation: For more
tender meat, cook 15
minutes longer. |
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Kosher Meat -->
Rice -->
Spice
and Spirit The Complete
Kosher Jewish Cookbook |
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Cooking
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