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BEEF AND GREEN PEPPERS Evelyn Stalcup

From 55th Wives' Cookbook - Offutt Air Force Base Omaha, Nebraska 1988 (1988).

Source and licence

From 55th Wives' Cookbook - Offutt Air Force Base Omaha, Nebraska 1988 (1988), printed page 22, digitised by the Internet Archive: https://archive.org/details/55th-wives-cookbook-offutt-afb-omaha-nebraska-1988

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. Meat: 1 pound flank steak, sirloin or top round.
  2. Marinade: 3 Tbsp.
  3. soy sauce dash black pepper 2 tsp.
  4. cornstarch 1 tsp.
  5. ginger, chopped fine 1 Tbsp.
  6. wine 1 tsp.
  7. garlic, crushed 1 or 2 Tbsp.
  8. sesame oil 1 Tbsp.
  9. water 1/2 c.
  10. water chestnuts, sliced 3 c.
  11. green pepper, sliced in strips 1 leek, sliced 1/4 tsp.
  12. salt 1/2 tsp.
  13. hot pepper (optional) Glaze: 1 or 2 tsp.
  14. cornstarch 1/3 c.
  15. chicken or beef broth 2 tsp.
  16. soy sauce Cut beef across the grain into slices 1/4-inch thick and 2 inches long.
  17. Place the beef in a bowl and combine with marinade.
  18. Let soak at least 30 minutes, Heat 2 tablespoons of oi] in wok or a skillet.
  19. Add beef and stir-fry for 2 minutes.
  20. Remove beef and add 3 tablespoons oil.
  21. Heat oil and Stir-fry vegetables for 2 minutes.
  22. Add salt and red pepper.
  23. Mix glaze ingredients.
  24. Add to vegetables, Add beef and stir until heated through.
  25. ee Ore GREEN PEPPER STEAK Marilyn King 1 1/2 lbs.
  26. round steak (1/2-inch thick) 1/4 ¢.
  27. flour 1/2 c.
  28. chopped onion 1 small clove garlic 1 Tbsp.
  29. beef flavor gravy base 1/2 tsp.
  30. salt 1 1/2 tsp.
  31. Worcestershire sauce 1/8 tsp.
  32. pepper 2 large green peppers (cut in 1/4 c.
  33. cooking oil strips) 1 (8 oz.) can tomatoes (1 c.) hot cooked rice 1 3/4 c.
  34. water Cut steak in strips.
  35. Combine flour, strips.
  36. In large skillet, cook meat in hot sides.
  37. Drain tomatoes, reservin onion, garlic and gravy base to 1 1/2 - 2 hours or until meat is shire.
  38. Add green pepper strips.
  39. If necessary, thicken gravy with water.
  40. Add drained tomatoes, hot on a bed of rice, Yields 6 servings.
  41. salt and pepper;
  42. coat meat oil until browned on all g liquid.
  43. Add tomato liquid, water, meat in skillet.
  44. Cover and simmer tender.
  45. Uncover;
  46. stir in Worcester- Cover and simmer for 5 minutes.
  47. a mixture of a little flour and cold Cook an additional 5 minutes.