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Ingredients
| green bell pepper: 15 oz (julienned) |
| onions (chopped): 3/4 cup |
| vegetable oil: 2 Tbl |
| white mushrooms (sliced): 2 cups |
| beef bottom sirloin: 0.75 lb |
| salt: 2 dashes |
| black pepper: 1 dash |
| garlic: 1 clove |
| cornstarch: 1 tsp |
| unsweetened apple juice: 1 cup |
| water: 1/4 cup (cold) |
| white rice: 1 cup (hot, cooked) |
Chinese Pepper Steak
Credit: allrecipes.com
User rating:
-
Prep Time
10 min -
Cook Time
15 min -
Servings
2 serving(s)
Tags
- In a wok or skillet, stir-fry green peppers and onion in 1 tablespoon oil for 2-3 minutes. Add mushrooms; stir-fry 1 minute longer. Remove and keep warm.
- Season the beef with salt and pepper. In the same skillet, stir-fry the beef and garlic in remaining oil for 6-8 minutes or until no longer pink; drain.
- Combine the cornstarch, apple juice and water until smooth; stir into the beef mixture. Bring to a boil; cook and stir for 1 minutes or until thickened. Return the vegetables to the pan; heat through. Serve over the rice.