Favorite Cookbook Friday #9 with Pepper Steak

Today I want to share with you one of my favorite dinners, Pepper Steak. I love, love, love this recipe. I got it from my mother, who got it from her mother, my grandmother. I don’t know how or where this recipe came about but, I am sure glad it did. I don’t think I appreciated this recipe as a kid. I liked the steak just fine. I wasn’t sure about the peppers and for the rice it was served with, I just wanted it with butter and sugar….Which is why I probably didn’t want it together as a meal. I don’t remember when I started to like it the way I do now? I just know that I really, really do like it now. 4-5 times a year is how often I make it. When the cravings strike, I go for it.

I wasn’t sure what recipe I wanted to share with you this week, so I asked my mom what should I make. She suggested Pepper Steak. I said, “It has to be in a book for the Favorite Cookbook Friday series.” She said, “It is.” and pulled out this book that was compiled by The Vernon Chapel A.M.E. church of Flint, Michigan’s Sick Committee in 1976….I had forgotten about this book… Or even that it had a name. The copy that I had seen didn’t even have a cover, so I was surprised to see this almost perfect copy she gave me. This book is a gem with recipes for Sweet Potatoes on the Half Shell, Donuts, Quick Ice Cream and, today’s recipe Pepper Steak.

It is easy and quick to prepare for a complete meal. Prepare this dish with 2 to 4 hungry people in mind. It is best on the very first day served over hot fluffy rice with garlic bread.  The steak has so much flavor from the onions, garlic, salt and, black pepper… It is mouthwatering. The peppers are so tender and savory, they melt in your mouth. This recipe is definitely note worthy.  Please let me know how you like it.

Pepper Steak

Ingredients

2 tablespoons shortening

1 pound flank steak

1 teaspoon salt or more to taste

1/2 teaspoon black pepper or more to taste

2 tablespoons red onion, minced

2-3 medium green bell peppers, sliced and halved

2-3 garlic cloves, minced

1 cube beef boullion

1 can stewed tomatoes cut into quarters (optional)

1 1/2 tablespoons cornstarch

2 teaspoons soy sauce

1/4 cup water

hot fluffy rice, prepared according to package directions

Directions

Mince garlic cloves and onion and place into a small bowl. Slice and halve green bell pepper and place into a medium bowl. Next cut the steak into bite size pieces or 1 inch strips and season with the salt and pepper on both sides.

Melt shortening in a large skillet on medium heat. Add in the minced garlic and onion, cook on medium heat while stirring for 2-3 min till fragrant. Place the steak pieces into the large skillet and cook on both sides until no longer pink.

When the meat is brown place one bouillon cube in the middle of the skillet between the steak and top with the green bell peppers. Cook on medium to medium-low heat for 30 minutes. Stir the mixture every 10 minutes making sure it doesn’t stick or burn.

Add in the optional* stewed tomatoes and cook 5 minutes.

Combine water, soy sauce and cornstarch in a glass measuring cup and stir with a fork or tiny whisk. Pour into beef and pepper mixture. Cook 5 minutes more.

Serve over hot fluffy rice with a garlic bread of your choice.

*notes* Stewed tomatoes are just an option for this dish. I rarely choose this option because I think it takes away from the flavor of the steak. I used it today for color and demonstration.

**Also, feel free to use a red bell pepper with the green peppers, that will give a sweeter flavor. Just use one of each, or 2 green and 1 red pepper.

***About the steak, purchase flank or round steak. You may be able to find steak already cut and sliced for you at some grocery stores. Go for it! Don’t buy beef stew meat though.

 Cut the steak into bite size pices or strips.

 Season generously with salt and pepper on both sides…. 

 Melt shortening in a large skillet on medium heat.

 Add in the garlic cloves and onion. Cook till fragrant.

Place the steak in the skillet with the garlic and onion. Cook till no longer pink. 

 Place beef bouillon cube in the skillet along with the sliced peppers.

 Cover and cook on medium to medium-low heat for 30 minutes.

 Stir in stewed tomatoes and cook for 5 minutes longer.

 Combine the cornstarch, water and soy sauce in a glass stir together with a fork. 

 Mix the soy sauce mixture with the beef mixture. Cook 5 minutes more.

Serve over hot fluffy rice!

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Thank you for stopping by and reading Mouthful of Food!!!

Kim