Pepper Steak

 Pepper Steak is one of our favorite go to recipes. You can add different vegetables to the dish like green beans, broccoli, frozen Oriental Stir Fry Blend Vegetables, or corn for a change. Round steak is usually the cheapest cut of meat, but it can be the toughest as well. If you find another cut of meat cheaper or about the same price, buy that instead.

Ingredients

1 lb. round steak or roast, with fat trimmed
1 Tbsp. oil
1/4 c. Worcestershire sauce
1 Tbsp. vinegar
1/4 c. soy sauce
2 1/2 Tbs. sugar
Dash pepper
2 garlic cloves, minced
1 onion, chopped
1 to 2 stalks celery, chopped (optional)
1 can mushrooms, drained
2 sweet peppers, diced or cut into strips
1 can (10-1/2 ounces) beef broth or
2 Tbsp. cornstarch
1/3 c. water
2 tomatoes, cut into wedges
2 c. cooked rice 

Directions

Cut round steak into thin strips. I usually cut the steak while it is partially frozen, so I can cut it really thin.

In a glass bowl, combine Worcestershire sauce, vinegar, soy sauce, sugar and a dash of pepper. Add meat and allow it to sit and marinate for at least 30 minutes. Stir occasionally so all the meat has a nice soaking. It gives flavor to the meat and it helps to tenderize as well. 

Heat oil in a heavy cast iron skillet. Strain off the sauce mixture from the meat, but do not discard it. Brown the steak in batches until meat is browned. It does not take for the meat to be done when thinly sliced.

Add the garlic, onion, celery, mushrooms and peppers.  Saute them about 3 to 4 minutes or until the vegetables are tender. Add a little more oil if needed. 

Combine the beef broth and the rest of the marinade.  Pour into the beef and vegetable mixture. Bring to a boil. 

Mix the cornstarch and water together until smooth.  Pour into the beef mixture, stirring until thickened. and bubbly. 

Serve over rice with tomatoes on the top or on the side.