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Thread: Pepper Steak

  1. #1
    Administrator Chef's Avatar
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    May 2007
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    Pepper Steak

    13 pounds beef round or sirloin, cut into thin strips
    8 ounces shortening
    2 quarts beef stock
    3 quarts canned tomatoes (1 no. 1 can), diced
    1 pound chopped onions
    3 cloves garlic, cut in half
    2 tablespoons salt
    12 green peppers, thinly sliced in rings
    3 ounces cornstarch
    2 1/2 cups cold water
    2/3 cup soy sauce
    56 ounces converted rice
    4 1/4 quarts boiling water
    2 tablespoons salt
    2 tablespoons margarine or vegetable oil
    Servings: 50
    1. Cook meat in shortening in kettle or deep frypan until lightly browned, about 10 minutes.

    2. Add stock, tomatoes, onions, and seasonings to meat. Simmer until tender, 1-1 1/2 hours, stirring occasionally.

    3. Add green pepper and cook until tender but firm and brightly colored.

    4. Combine cornstarch, water, and soy sauce into a smooth paste. Add to meat-vegetable mixture. Cook until thickened (approximately 5 minutes).

    5. Cook rice according to directions. Serve 6 oz meat mixture over 4 oz rice.
    Last edited by Chef; February 20th, 2008 at 04:11 PM.

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