Green Pepper Steak

Arg! Two month break from blogging, I am ashamed! The recipe book is in its final stages of editing and then it will be off to printing. I swear, this thing is going to happen! Well since I have been a slacker for so long I can't even remember making this dish! Shame, shame as it is a recipe from Rob's grandmother. Judging by the photo, I would say that it washed over my tummy like a cool breeze on a hot summer day...not sure if that makes sense, probably not. I will leave you with this:

You are right where you are suppose to be.

Grandma's Green Pepper Steak

• 1 lb. beef chuck or round – fat trimmed
• ¼ cup soy sauce
• 1 clove garlic
• 1 cup green onion – thinly sliced
• 1 cup red or green or combination peppers, cut in 1 inch squares
• 2 stalks celery – thinly sliced
• 1 Tbsp. cornstarch
• 1 cup water
• 2 tomatoes (optional)
With a very sharp knife, cut beef across into thin strips – 1/8 inch thick. Combine soy sauce and garlic. Add beef. Toss and set aside while preparing vegetables. Heat oil in large frying pan or wok. Add beef and toss over high heat until browned. Taste meat. If it is not tender, cover and simmer for 30 to 40 minutes over low heat. Turn heat up and add vegetables. Toss until vegetables are tender and crisp – about 10 minutes. Mix cornstarch with water. Add to pan, stir and cook until thickened. Add tomatoes (optional) and heat through. Makes 4 servings. For 8 servings, double the ingredients but reduce the water to 1¾ cups and add another ½ Tbsp. cornstarch.