Chinese Pepper Steak

submitted by Aaron Miller

• 1-1/2 lb thick Sirloin
• 1/4 c Vegetable Oil
• 1 Clove Garlic crushed
• 1 tsp Ground Ginger
• 1/2 tsp Black Pepper
• 2-1/2 c Green Peppers sliced
• 2 c Onions thinly sliced
• 1/4 c Soy Sauce
• 1/2 c Beef Bouillon
• 1 can water chestnuts, sliced
• 1 tsp cornstarch (dissolved in 1/4 cup cold water)
• 4 green onions, cut into 1-inch bits

Cut steak into 1/8-inch slices. Heat oil in skillet, adding garlic, ginger, and pepper. Saute until garlic is golden. Add steak slices, brown lightly for 2 minutes. Remove meat, add green pepper slices and onion and cook for 3 minutes. Return meat to pan, add soy sauce, beef bouillon, water chestnuts, dissolved cornstarch, and green onions. Simmer about 2 minutes or until sauce thickens. Serve over hot rice.

Prep Time: 10 minutes

Cooking Time:10 minutes

Total: 20 minutes