Pepper and Tomato Steak...the name brings a smile to my face. In the 80's when I prepared this recipe, I omitted the peppers and tomatoes. The guys didn't like them! Smile...
The story begins a couple days ago as I was looking through my recipe book and I came across one of my favorite quick recipes. Instantly I was hungry for Pepper and Tomato Steak with Noodles. During the process of preparing the sauce, I realized some up-dating is needed. Fresh garlic and ginger would improve the taste. The soy sauce of choice should have less sodium. Whole grain noodles would be more nutritious. Does the steak need to be browned in 1/4 cup salad oil? Someday I may work on a healthier revision...for now it will remain as the original recipe. Oh...since the boys loved noodles I always doubled the sauce.
Pepper and Tomato Steak
1 1/2 lb. round steak
1/4 cup salad oil
1 cup water
1 medium onion, cut into 1/4" slices
1/2 tsp. garlic salt
1/4 tsp. ginger
2 medium green peppers, cut into strips
1 Tbsp. cornstarch
2 tsp. sugar
2 Tbsp. La Choy soy sauce
2 medium tomatoes
hot cooked rice or extra-large noodles
Trim fat from meat; cut meat into 2" x 1/4" strips. If the meat is slightly frozen it will be easier to cut. Heat oil in large skillet. Cook meat in oil; turning frequently, until brown, about 5 minutes.
Stir in water, onion, garlic salt, and ginger. Heat to boiling. Reduce heat; cover and simmer 12 - 15 minutes or until tender. Add green pepper strips during the last 5 minutes of simmering.
Blend cornstarch, sugar, and soy sauce; stir into meat mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Cut each tomato into eighths; place on meat mixture. Cover; cook over low heat just until tomatoes are heated through, about 3 minutes. Serve over rice or noodles.
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