![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5iTLEXs4RYngCD7agkJlhhZhQPxxx4qd-cA4TBcm7DrPxgnZpEEtVsiweaL6CETZe77jLnmG7SARBciEsV0G3rakdjGCi6T1Z5r-xo79Unr8kiJIJRBD-pRFMgllsKxOihxvdHq66fs0/s400/pepper+steak.jpg)
This recipe comes from my Great Grandma, Gladys Bingham McRae.
2/3 c oil
1 pound lean beef, cut in strips
1 t salt
1/8 t pepper
1/2 c minced onion
1 clove garlic, minced
6 green bell peppers, cut in thing strips
3 c celery, sliced diagonally
3 c water with 4 beef boullion cubes dissolved in it
4 T cornstqrch
1/2 c water
4 T soy sauce
Heat oil. Add beef and seasoning and lightly brown. Add water with boullion cubes and simmer for 15 minutes. Add vegetables; cook for 10 minutes, Add soy sauce. Add the cornstartch mixed with water slowly until thickened. Serve over rice.
2/3 c oil
1 pound lean beef, cut in strips
1 t salt
1/8 t pepper
1/2 c minced onion
1 clove garlic, minced
6 green bell peppers, cut in thing strips
3 c celery, sliced diagonally
3 c water with 4 beef boullion cubes dissolved in it
4 T cornstqrch
1/2 c water
4 T soy sauce
Heat oil. Add beef and seasoning and lightly brown. Add water with boullion cubes and simmer for 15 minutes. Add vegetables; cook for 10 minutes, Add soy sauce. Add the cornstartch mixed with water slowly until thickened. Serve over rice.
No comments:
Post a Comment