PaPa’s Pepper Steak


1 Round Steak (cut into strips)
3 Large Bell Peppers (de-seeded and cut into strips)
3-4 Stalks of celery (chopped)
1 Medium Onion (chopped)
1/4 cup Soy sauce
1 tablespoon Cornstarch
1+ cups hot water
2 beef bullion cubes
Black pepper to taste


Place bullion cubes in 1 cup of hot water and dissolve set aside while dissolving

Cook meat in skillet with oil.
Remove meat when well cooked and slightly crisp on edges

Add onions,and celery to skillet saute lightly then add bullion water and meat,

Cover and simmer for approximately 10 minutes.

Add peppers – cover and simmer for approximately another 10 minutes. (add small amount of water if needed)

Measure soy sauce into a small glass or bowl and mix in cornstarch

Add soy mixture to skillet and stir.

When it starts to thicken remove from heat. If it becomes too thick add small amounts of water and stir until it reaches the desired consistency

Server over rice.

*Tips: it is easier to cut the steak into strips if it is partially frozen- or use kitchen shears to cut into strips when thawed.

You can cut your celery and onion into larger chucks if you like more texture.

Bell peppers.. use all the colors for a pretty dish Keep in mind though that each color offers a variation in taste.

Green: a bit more tart and earthy.
Yellow: very mild and slightly sweet
Red: Sweeter stronger flavor than yellow*.


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