Steak & Green Peppers    No. 1460                      Yields 8 Servings
 
      2 lb        Round Steak, Cut 1/2″                  Seeded, Cored & Cut
                  Thick                                  Into 1/2″ Strips
    1/4 Cup       Soy Sauce                  1 Cup       Water Chestnuts,
      1 Cup       Beef Bouillon                          Sliced
      2 Cloves    Garlic, Mashed             3 Tbls      Cornstarch
    1/2 tsp       Ginger                   1/4 Cup       Water
      3 Tbls      Vegetable Oil                          Boiled Rice
      1 Cup       BOILING Water
      3 LARGE     Green Bell Peppers,
 
 Cut the steak into  1/2″ strips.
 Combine the soy sauce, beef bouillon, mashed garlic and ginger.
 Pour this marinade over the steak strips.
 Cover.
 Marinate, refrigerated, at least 2 hours (up to 12 hours).
 Drain the meat.
 Discard the garlic.
 Reserve  1/2 cup of the marinade.
 Dry the meat strips on toweling.
 Brown the meat in the vegetable oil in a large skillet.
 Heat the reserved marinade in a separate pan.
 Add the reserved marinade.
 Add the BOILING water.
 Cover.
 Simmer about 45 minutes.
 Add the green bell pepper strips and the sliced water chestnuts.
 Simmer until the meat is tender.
 Mix the cornstarch in the second measure of water until smooth.
 Gradually stir this mixture into the meat mixture.
 Continue stirring until the gravy thickens.
 Serve over boiled white rice.

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