Sunday, August 12, 2012

Pepper Steak -or- Mom's Chop Suey

                           Pepper Steak - Mom called this Chop Suey

1-1/2lbs. thin sliced round steak-cut into very thin strips
1Tbl. plus 1Tbl. oil
1Tbl. minced garlic
1 onion- thinly julienne sliced
2 ribs of celery-thin sliced
4oz. fresh mushrooms-thinly sliced
2 green bell peppers-julienne sliced
2cups beef broth
1/4cup kikkoman soy sauce
15oz. can petite diced tomatoes
1Tbl. brown sugar

1Tbl. cornstarch

Serve with cooked rice, chow mein noodles or cooked egg noodles

Heat 1Tbl. oil in a 4qt pan or wok, on high heat. Add the steak when the oil is very hot, and stir-fry until cooked through.
Dump the steak and pan drippings in a bowl and set aside.
Heat another Tbl. oil on high, Add the garlic onion and celery. Stir fry until the onions become transparent.
Return the beef to the pan, along with all other ingredients .
Bring to a boil and cook 10 minutes. Mix the thickener and add it too the pan.
Cook a few more minutes, stirring until the sauce thickens a little.
Mom would serve this with the rice mixed into the sauce.

                     Its easier to thin slice the steak if it's partially frozen.

                                 I make a few cuts across the strips.

                                       Thin slice the vegetables.


  1. You didn't spice up with black pepper? And you right!
    Black pepper from supermarket is tasteless flavorless. That's I only use Kampot pepper. It's an aromatic black pepper. I find back pleasure to pepper my steack! Inquire about it.