Pepper Steak Recipe - Slow Cooked Pepper Steak

Ingredients

• 2 lbs - Chuck Shoulder Steak (cut into 1/4" thick strips)
• 1 tsp - Salt
• 1 tsp - Black Pepper
• 2 TBS - Olive Oil
• 1 TBS - Minced Garlic
• 15 oz - Stewed Tomatoes
• 15 oz - Beef Broth
• 3 TBS - Soy Sauce
• 1/2 - Red Bell Pepper (cut into 1/2" strips)
• 1/2 - Yellow Bell Pepper (cut into 1/2" strips)
• 1/2 - Orange Bell Pepper (cut into 1/2" strips)
• 1/2 - Green Bell Pepper (cut into 1/2" strips)
• 1 - Large Yellow Onion (cut into 1/2" strips)
• 2 TBS - Corn Starch
• 2 TBS - Water

Directions

• Season meat with salt and pepper.
• Add 1 TBS of olive oil to a large skillet over medium high heat and brown meat in 2 batches.
• Return all meat to the pan, add garlic, tomatoes, soy sauce, broth, stir and bring to a boil.
• Reduce heat to medium low, cover and simmer for one hour or until tender.
• In a separate skillet over medium heat add remaining 1 TBS of oil and sauté onions and peppers for 2-3 minutes.
• Once the meat is tender (not falling apart) mix in peppers and onions, cook for 2 more minutes or until the vegetables are to your desired tenderness.
• Mix corn starch and water together until smooth.
• Stir into meat and vegetables and mixture will immediately thicken.
• Serve over rice or noodles.

Enjoy!

Chicken Chow Mein

Ingredients

• 12-16 oz - Boneless Chicken Breast (sliced thin)
• 2 TBS - Soy Sauce
• 1 TBS - Shaoxing Chinese Rice Wine
• 1/2 tsp - White Pepper
• 2 TBS - Corn Starch
• 1 - Egg White
• 2 Cups - Chicken Broth
• 2 - Celery Ribs (sliced thin)
• 1 - White Onion (sliced thin)
• 6 - Egg Roll Wrappers (sliced into 1/2" wide strips)
• Oil for Deep Frying Egg Roll Wrappers
• Slurry 1 TBS Corn Starch + 1 TBS Water mixed

Directions

• Combine chicken, soy sauce, rice wine, pepper, egg white and corn starch.
• Let marinade 30 minutes.
• Fry Egg Roll Wrappers in 350º oil 1.5-2 minutes or until golden brown, drain on paper towels.
• Add 2 TBS oil to wok or skillet over medium high heat and stir fry chicken for 2 minutes.
• Add celery and onions and continue to stir fry 2 more minutes.
• Add chicken broth, bring to a boil and add corn starch slurry, stir until thickened.
• Serve over steamed rice and crispy noodles (egg roll wrappers).

Enjoy!