Pepper Steak with Crispy Cellophane Noodles

Posted: Wednesday, January 13, 2010

1 pound flank steak, cut into 2-inch thin slices*

Pepper steak with crispy cellophane noodles

2 tablespoons vegetable oil

1 small onion, quartered and sliced

2 stalks celery, cut diagonally into 1/2-inch pieces

2 cloves garlic, minced

2 green bell peppers, cored, seeded and sliced

2 red bell peppers, cored seeded and sliced

1 (1-pound) can tomatoes, with juice

4 cups rich beef stock

2 tablespoons soy sauce, divided

2 tablespoons cornstarch

1 teaspoon granulated sugar

Salt and ground black pepper, to taste

Cooked rice, or crispy cellophane noodles

Heat oil in a large skillet over medium-high heat. Brown meat, then remove meat from pan; set aside. In the same pan used to brown beef, stir in onion, celery, garlic and peppers, cooking for 2 to 3 minutes, or until vegetables are lightly browned and slightly limp. Stir in tomatoes, beef stock, 1 tablespoon soy sauce and sugar. Add beef. Over medium-low heat, cook mixture for 30 to 40 minutes or until vegetables and meat are tender.

In a small mixing bowl, blend the cornstarch with remaining tablespoon soy sauce and a bit of water to make a paste. Slowly blend into simmering liquid, and cook until thickened. Season with salt and pepper. Serve over crispy cellophane noodles, or cooked rice.

Makes 4 servings.

*Kitchen Ade note: Meat will be easier to cut into slices if placed in the freezer for 30 minutes prior to cutting. After cutting, pat dry with a paper towel; wet meat will not brown.



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