Pepper Steak

Best Bet for Soft Meat

The way to make sure your meat is tender is to coat it in a mixture of baking soda and cornstarch before you cook it.

Quick & Easy Pepper Steak

Recipe by Faigy Grossman

The scallions in this recipe impart a delicate oniony flavor. This is sure to become a popular choice, since it’s simple to prepare and offers a satisfying, meaty taste.

SERVES 4–5

• 1 lb (450 g) pepper steak or shoulder steak, cut into 1/4-inch (½-cm) strips
• 1 Tbsp paprika
• 2 Tbsp margarine or oil
• 2 cloves garlic, minced
• 11/2 cups chicken soup
• 1 cup sliced scallions
• 2 green peppers, cut into strips
• 2 Tbsp cornstarch
• 1/4 cup water
• 1/4 cup soy sauce

Sprinkle meat with paprika. Heat margarine or oil in frying pan. Brown meat, stirring regularly. Add garlic and chicken soup, cover, and simmer for 11/2 hours. Add scallions and green peppers; cook, covered, for another 15 minutes. (For softer meat, cook 15 minutes longer.)

Combine cornstarch, water, and soy sauce in a bowl. Pour into meat mixture, mixing until clear and thickened, about 2 minutes. Serve over rice.