Wednesday, March 25, 2020

Fight the spread of COVID-19 by trying new recipes at home

Now that we need to stay home to stop the spread of COVID-19, why not try some new recipes? Pepper Steak is a great family recipe from Cathy Shumard, page 171 in Tastes & Treasures II. The story and photo that go with it are true family treasures. Order this award-winning storytelling book at
Pepper Steak
1 pound flank steak
¼ cup soy sauce, divided use
1 teaspoon sugar
2 tablespoons canola oil
4 green bell peppers, cut into 2-3 inch strips
1 clove garlic, minced
4 tomatoes, cut in eighths, or 1 pound of cherry tomatoes, halved 
Remove the steak from its package and place on a small cutting board. Chill steak in the freezer 1 hour before starting, which will make it easier to slice. Combine 2 tablespoons soy sauce and the sugar in a bowl, stirring until sugar dissolves. After chilling, use a very sharp knife to slice the flank steak against the grain into thin, 2-inch strips. Combine the strips with the marinade, using a fork to stir, until each piece has been coated. Let stand about 30 minutes.
Place the oil in a large skillet and heat over medium-high heat. Add green peppers and sauté about 3 minutes, stirring frequently. Add garlic and sauté for an additional minute. Add the beef and sauté, stirring occasionally, about 5 minutes, until the strips are browned and thoroughly cooked. Reduce the heat to low and add the remaining 2 tablespoons of soy sauce and the tomatoes, cooking only about 2 minutes longer. If overcooked, the tomatoes will lose their shape. Serve immediately. Mom served this dish with steamed rice. 
Serves 4 to 6