Spicy Pepper Steak    No. 892                          Yields 4 Servings
 
  1 1/2 lb        Chuck or Round Steak       1 Cup       Celery, Sliced Fine
                  MARINADE:                  1 Cup       Green Onion, Sliced
    1/3 Cup       Soy Sauce                  1 Tbls      Cornstarch
      1 Clove     Garlic, Pressed          3/4 Cup       Water
      1 tsp       Paprika                                Salt
    1/2 tsp       Ginger, Ground                         Pepper
    1/3 Cup       Salad Oil                  1 Cup       Tomatoes, Diced
  1 1/2 Cups      Red, Green and Yellow
                  Bell Peppers, Sliced
 
 Remove seeds and membranes from the bell peppers and slice lengthwise into
 strips.
 Cut the beef across the grain into thin strips.
 Combine the soy sauce, garlic, paprika, ginger and 2/3 of the oil.
 Add the beef strips, toss to blend and let the beef marinate at room
 temperature for at least 30 minutes.
 Prepare the vegetables while the meat is marinating.
 Remove the meat from the marinade.
 Strain the marinade and set aside.
 Heat the remaining oil in a wok or large, heavy frying pan.
 Add the beef and toss over high heat until the beef is well browned.
 If the meat isn't tender enough at this time, add a little water and simmer
 over medium heat for about 20 minutes.
 Remove the meat and set aside.
 Add all the vegetables except the tomatoes.
 Turn up the heat (medium or high) and toss the vegetables, cooking until
 tender-crisp (about 10 minutes).
 Add the meat.
 Mix the cornstarch with water and add to the pan.
 Cook, stirring steadily, until thickened.
 Add the tomatoes and salt and pepper to taste.
 Reheat.
 Serve over cooked rice or noodles.

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