Recipe - East Meets West Pepper Steak

3 tablespoon Butter, or vegetable oil
1 One half pound Beef round steak, or flank
steak, cut into 1/4" strips
1 One half cup Onion, thinly cut or sliced up
1 cup Diced celery
2 cup Chopped tomatoes
1 One half teaspoon Salt
One half teaspoon Black pepper
1 teaspoon Granulated sugar
2 Bay leaves
One half teaspoon Dried thyme
3 lg Green bell peppers,
julienned
1 One half teaspoon Cornstarch
2 teaspoon Soy souce
One fourth cup Cold water
4 One half cup Hot cooked rice

Beth's Note: Amarillo is a town of about 175,000 people in the middle of
the panhandle of Texas. Visitors expect great steaks, ranch style barbecue
and redhot TexMex cooking along the Texas stretch of Interstates 40 and
27. But Amanllo restaurants offer other treasures as well, thanks to the
influence of newer Texans from Indochina and Asia. Cafes with names such as
the Thai Star, My Thai, Peking and Hunan have taught Texans that jalapenos
are not the only way to turn on your taste buds. Food Editor, Amarillo
GlobeNews, Amarillo

Heat butter or oil in heavy skillet or wok over high heat. Add meat 2 or 3
batches, so that each batch just covers the bottom of skillet without
crowding; brown meat. Remove browned meat from skillet and set aside.

Reduce heat. Add onions; saute 5 minutes. Return meat to skillet. Add
celery, tomatoes, salt, pepper, sugar, bay leaves and thyme. Simmer 30
minutes. Add bell peppers; simmer 10 minutes.

In a small bowl, blend cornstarch, soy sauce and water. Stir into meat
mixture. Cook 1 minute, or until sauce is thick and clear. Serve over hot
rice.

(1996) mcRecipe format: Path c/o McRecipe List Dec 96
Posted to MCRecipe Digest V1 #329

Recipe by: Beth Whitley Duke (Texas)

From: PATh phannema@wizard.ucr.edu

Date: Thu, 05 Dec 1996 09:09:36 0800