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Pepper Steak
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2 tablespoons cornstarch
2 tablespoons brown sugar
1-1/2 teaspoons ground ginger or 2 tablespoons minced fresh gingerroot
3/4 teaspoon garlic powder
1 can (14-1/2 ounces) beef broth
3 tablespoons reduced-sodium soy sauce
1 tablespoon molasses
1-1/2 pounds boneless beef sirloin steak, cut into 1/4-inch strips
1 tablespoon canola oil
2 large green peppers, cut into 1/2-inch strips
1-1/2 cups sliced celery
3 green onions, chopped
4 teaspoons lemon juice
Hot cooked noodles, optional
In a bowl, combine the cornstarch, brown sugar, ginger and garlic powder. Stir in
broth until smooth. Add soy sauce and molasses; set aside. In a nonstick
skillet or wok, stir-fry steak in oil for 4-5 minutes; remove and keep warm.
Stir-fry peppers, celery and onions for 5 minutes or until crisp-tender. Stir
broth mixture and add to the vegetables. Return meat to the pan. Bring to a boil;
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |