Pepper Steak with Crispy Cellophane Noodles
1 pound flank steak, cut into 2-inch thin slices*
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.