Chinese Pepper Steak
Yield
6 servingsPrep
15 minCook
40 minReady
1 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
beef, round steak
|
*
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | each |
garlic cloves
minced |
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
beef stock
|
|
| 1 | cup |
sweet red bell peppers
julienned |
*
|
| 1 | cup |
celery
thinly sliced |
|
| ¼ | cup |
onions
thinly sliced |
|
| ½ | cup |
cola
|
|
| 2 | medium |
tomatoes
ripe |
|
| 2 ½ | tablespoons |
cornstarch
|
|
| ¼ | cup |
cola
|
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 1 | x |
rice
cooked, hot |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
beef, round steak
|
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | each |
garlic cloves
minced |
|
| 5 | ml |
salt
|
|
| 237 | ml |
beef stock
|
|
| 237 | ml |
sweet red bell peppers
julienned |
*
|
| 237 | ml |
celery
thinly sliced |
|
| 59 | ml |
onions
thinly sliced |
|
| 118 | ml |
cola
|
|
| 2 | medium |
tomatoes
ripe |
|
| 38 | ml |
cornstarch
|
|
| 59 | ml |
cola
|
|
| 15 | ml |
soy sauce, tamari
|
|
| 1 | x |
rice
cooked, hot |
*
|
Directions
Trim all fat from the meat and cut into pencil thin strips.
In a deep skillet or Dutch oven, heat oil, garlic and salt.
Add the meat and brown over high heat, about 10 minutes, stirring occasionally with a fork.
Add the beef broth.
Cover and simmer for 15 to 20 minutes, or until the meat is fork-tender.
Stir in the green pepper strips, celery, onions and ½ cup Coca-Cola.
Cover and simmer for 5 minutes. Do not overcook; the vegetables should be crisp-tender.
Peel the tomatoes, cut into wedges and gently stir into meat mixture.
Blend cornstarch with ¼ cup of Coca-Cola and the soy sauce.
Stir into the meat mixture until the sauce thickens, about 1 minute, stirring lightly with a fork.
Serve over hot rice.
