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My Best Recipe

Beef and Peppers Mix Flavors and Company in a Colorful Stir-Fry

August 11, 1988

"Peppers. Peppers. Peppers. Beautiful yellow, red and green peppers. That's what led me to devise the following stir-fry dish, which takes about 30 minutes to prepare," Beatrice E. Thompson writes. "It looks almost too good to eat."

THREE-PEPPER BEEF

1/4 cup soy sauce

Water

1/2 teaspoon garlic salt

1 teaspoon ground ginger root

3/4 to 1 pound round steak (1/2-inch thick or less), partially frozen

4 green onions, cut in 1-inch pieces including green tops

4 stalks bok choy, white part, or 3 stalks celery, cut in 1/2-inch diagonal slices

1/2 green pepper, cut in 1-inch chunks

1/2 red pepper, cut in 1-inch chunks

1/2 yellow pepper, cut in 1-inch chunks

1 tablespoon sesame oil

1 tablespoon cornstarch

Blend soy sauce, 1 tablespoon water, garlic salt and ground ginger in medium bowl. Remove fatty tissue from beef and slice across grain into 1/8-inch to 1/4-inch thick strips. Add to marinade and toss to coat thoroughly. Set aside.

Place green onions, bok choy and peppers in colander. Place colander over pan of boiling water. Cover and steam 5 to 8 minutes or until vegetables are tender-crisp. Set aside.

Heat sesame oil in large skillet or wok. When hot, add beef and marinade. Stir-fry until beef is browned, about 5 minutes. Reduce heat. Dissolve cornstarch in 1 cup water and add to meat. Cook and stir until sauce is thickened. Place meat and sauce in serving dish. Distribute reserved vegetables around edges of dish. Serve with rice. Makes about 4 servings.

--BEATRICE E. THOMPSON

Glendale

The Times pays $10 for readers' recipes published. Send an unusual and unpublished recipe to My Best Recipe, Food Section, The Times, Times Mirror Square, Los Angeles 90053. Write how you got the recipe, how you use it, and include name, telephone number and address. Recipes become the property of the Times and will not be returned. Allow three weeks for payment after publication.

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