Celebrating Modern Jewish Living Through Food, Tradition, and Family
The Backstory: G-d knows, us Jewish gals love our Chinese food and pepper steak is a twist on Chinese cuisine and one of those dishes that I like to call a “stick to your ribs” meal. It is a comfort dish that always seems to please. I have been making this for over 50 years. It is best enjoyed in the cool weather. Living in the Northeast I usually made it 2 or 3 times during the winter months. Somehow I could never bring myself to cook it in the hot, humid summers. More of the Backstory after the recipe…
- 2 lbs. Kosher london broil cut into 1/4 inch strips
- 1-2 tbsp. canola or vegetable oil
- 2 cans diced tomatoes, 14 oz each
- 2 large green and/or red peppers cut into 1/2 inch strips or cut onto chunks or strips
- 1 medium sweet onion cut into 1/2 strips
- 2 tbsp. corn starch
- 2 tbsp. soy sauce regular or low sodium
- 1/2 -3/4 cup water
Heat oil in large stock pot. Brown steak for about 3 minutes and add water. Cover and cook on low to medium heat for 35-40 minutes, checking often and stirring.
Add tomatoes, their liquid, peppers, onions, soy sauce and corn starch and mix well. Cover and cook over medium heat for about 1 hour. Check often. When meat and veggies are soft, it is done. Serve over white rice or egg noodles.
…The Backstory continues: When I moved to Florida, I deleted it from my menu until I said the heck with it — I have air conditioning!!!!!!!!!! Back on the menu, it didn’t matter what the season was, my husband I were going to enjoy this. It is a hearty dish, very tasty and savory. I usually serve this with rice or wide noodles. It is also what I call an economy dish. Although it uses steak, which can be costly, a little can go a long way. As my mom would say, “just add a little bit more of the other ingredients”. So enjoy Pepper Steak regardless of the season.