Green Pepper Steak
1-1/2 pounds flank steak, sliced thin
1/2 cup soy sauce
1 clove garlic
Marinate meat at least 15 minutes in above three ingredients, then drain, saving liquid.
1/4 cup oil
Slice thinly: 2 green peppers, 1 onion, 5 stalks celery.
Heat oil very hot, brown the meat, add vegetables, cook until crisp tender (about 2 minutes). Makes the reserved liquid with 1/2 cup water and 1 tablespoon cornstarch. Stir into meat and vegetables. Cook and stir until thickened. Serve over hot rice. Experiment using other vegetables – fresh mushrooms, bean sprouts, snow peas, etc.
There is something to be said for simplicity. This recipe features only a few ingredients and in this setting, they each shine through. We found two versions – the recipe of the same name in the Good Housekeeping cookbook has the same ingredients and steps as the one on the recipe card, but Mom’s instructions are much more succinct. This is Mom’s version, from the recipe card she wrote, one of a now-treasured collection given to my husband when he moved into his first apartment.
Taking a bite with a wedge of tomato, the cool freshness mixing with the rich warm flavors of the dish, brings back memories of summer evenings around the Stein table.
James says that apart from going out for Chinese food, it’s the only time they really had anything of this sort at home. He always enjoyed it as a boy.
Over the years, we’ve cooked many similar dishes with cornstarch-thickened sauces served over rice, but ours today feature a variety of seasonings and usually a wider array of vegetables. This one was more saucy (and was cooked in quite a lot more oil!) than we usually make now, but it’s clear that having this as part of our repertoire gave rise to some of our favorite dishes.
Not surprisingly, there was much food, again! We had enough leftovers to put together a few lunches.