Pepper Steak II

img_0259.jpgEveryone needs more than just one of these recipes, and this is for a larger crowd. Serve with coleslaw, rice or egg noodles, and a bread – you’ll knock their socks off!

2 lbs. flank steak sliced thin (ask the butcher)
6 Tbsp. extra virgin olive oil or canola oil – Divided
3 medium onions, peeled & coarsely chopped
2 big green bell peppers, seeded & coarsely chopped
Heaping Tbsp. of minced garlic
24 oz. canned (or homemade) chicken stock/broth
2 Tbsp. soy sauce
Fresh ground pepper
1 Tbsp. corn starch – added at the end for a thickener, if needed

Heat 3 Tbsp. oil in large pan or dutch oven then brown the steak on all sides – about 10 minutes; remove steak from pan, set aside on plate and drain pan. Add the other 3 Tbsp. oil, heat, then add the onions, green peppers and garlic. Saute for 10 minutes. Add the reserved steak to the pan along with all the over ingredients except the corn starch. Cook for 30 minutes on simmer.

Place the corn starch in a small bowl and add about a teaspoon of cold water, whisk well and add to the pot while stirring the whole time – this will thicken up the gravy. Serve.

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