Shortcut Pepper Steak
This has been a favorite of mine since I was in college. Having minimal ingredients, good flavor, and being an easy dish to prepare makes this recipe a keeper.
Shortcut Pepper Steak
This has been a favorite of mine since I was in college. Having minimal ingredients, good flavor, and being an easy dish to prepare makes this recipe a keeper.
Cooking Instructions
- 1
* Note that it takes about 15-20 minutes to cook this dish, once all of the veggies and beef has been prepped. So try to time your rice so that it's ready to eat at the same time.
- 2
Prepare rice according to directions.
- 3
In skillet/wok, over medium-high heat, stir fry peppers, onion, and garlic in 1 Tbsp of hot vegetable oil until tender/crisp. Remove and set aside.
- 4
In same skillet, stir fry HALF of beef strips in remaining 1 Tbsp hot vegatable oil until browned. Remove and set aside. Repeat with remaining beef.
- 5
In same skillet, combine soup, soy sauce, and ginger. Mix well. You can opt to adjust the soy sauce and ginger to suit your taste. Or you can substitute a Tbsp of oyster sauce and 1 teaspoon fresh, grated ginger.
- 6
Return veggies and beef to skillet and heat through, stirring occasionally.
- 7
Serve over bed of hot, cooked rice.
- 8
* I've also made this using frozen peppers and/or onions. Although you can't beat fresh veggies, it really doesn't affect the flavor much.
- 9
*** Recipe originates from Campbell's "Fabulous One-Dish Recipes" cookbook (1992) ***
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A family recipe. Not sure how long it's been in the family but it's one of my favorites.
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