An oft requested recipe in our family is Mom’s pepper steak. When we lived in Missouri, our neighbor invited us to eat one evening and served pepper steak. Mom copied the recipe and we’ve enjoyed it since then.
Years later, she sent the recipe to Southern Living magazine and they published it. I passed it on to a local magazine who also printed it in the recipe section of their magazine.
This is a lean cut and it is moderately tough. Lack of fat and marbling makes round dry out when cooked with dry-heat cooking methods like roasting or grilling. Round steak is commonly prepared with slow moist-heat methods including braising, to tenderize the meat and maintain moisture. The cut is often sliced thin, then dried or smoked at low temperature to make jerky.
Mom’s recipe calls for the steak to be cut in thin, short strips to keep it from becoming dry and tough. I believe I’ll run to the market afterwhile and gather up the ingredients to make my family pepper steak and rice.
Yield: 4 servings
1 (1 ½ pound) round steak, cut into thin strips
2 tablespoons oil
Salt to taste
1 green pepper, cut into strips
1 onion, diced
1 tablespoon soy sauce
1 tablespoon cooking sherry
¼ or less teaspoon garlic powder
¼ teaspoon ground ginger
2 tablespoons cornstarch
3 tablespoons water
1 tomato, diced
Hot cooked rice
Quickly brown meat in hot oil; add salt, green pepper, onion, soy sauce, cooking sherry, garlic powder, and ginger. Cover and cook over low heat for ten minutes.
Combine cornstarch and water; stir until cornstarch is dissolved. Add this to meat mixture; cook, stirring constantly, until slightly thickened.
Add tomato; cover and simmer about ten minutes. Additional water may be added, if needed. Serve over rice. Below is a different take on pepper steak...
Today’s writing prompt: Ted unwrapped the brown paper parcel in front of him, wondering what his mother had purchased at the meat market. Round steak. Great. And with Linda…