Pepper Steak

Pepper SteakI recently found a notebook from a cooking class I took where I rated different recipes that were made in the class. I wish I found this notebook sooner because I've found a ton of recipes in there that are dairy free AND I already had rated them beforehand so that I now don't have to waste my time on the recipes that weren't good. The recipe calls for round steak. When I went to the store round steaks were a terrible price, but they had a round London broil roast on sale and so I bought that and then cut it up to use in several meals, like one of our favorites- Beef Noodle Bowl. If you haven't tried buying roasts for steaks before I encourage you to because it's a great way to stretch a buck. This dish turned out so wonderful and my husband absolutely loved it. The sauce was also excellent. Make sure you don't clean the pan out from all the steak drippings because that's where it gets the flavor from.

Pepper Steak

2 Tbsp vegetable oil

1 1/2 lbs round steak cut into 1/4" strips

2 chicken bouillon cubes dissolved in 2 cups hot water (or 2 cups chicken stock)

dash of garlic salt

1 Tbsp sugar

1 1/2 Tbsp cornstarch mixed with 3 Tbsp water

1 cup fresh or 1 (4 oz can) mushrooms

3 Tbsp soy sauce

1/4 tsp black pepper
1 green pepper cut into slices

3-4 cups hot cooked rice

Brown steak in the vegetable oil in a large pan or skillet (make sure it has a lid). Take the steak out and pour bouillon mixture/stock into the pan. Add garlic salt and black pepper and stir in soy sauce, sugar and mushrooms. Blend in the cornstarch & water mixture and stir. Add meat and cover tightly; simmer for 20 minutes. Add green pepper on top and simmer another 10 minutes. Salt and pepper to taste and serve over rice.