Betty Ford's Chinese Pepper Steak

Print Friendly, PDF & Email

Print Friendly, PDF & Email

Serves 4

2 pounds flank steak
2 tablespoons shortening
3 green bell  peppers, cut into 1 1/2-inch pieces
1 package onion soup mix
2  tablespoons soy sauce
1/2 cup sherry
2 tablespoons cornstarch
1/2 teaspoon salt
1/8 teaspoon pepper

Cut steak lengthwise into 1/2-inch strips and then into  1-inch pieces.

Melt shortening in skillet and fry steak just long  enough for it to change color. Remove meat and sauté the green pepper. Bring  2 cups of water to a boil in a large pot. Add onion soup mix and continue to boil for 10 minutes.

Stir in the meat and green pepper and  simmer for 30 minutes.

Add the soy sauce, sherry, cornstarch (diluted  in a little water), salt and pepper. Cook until slightly thickened. Serve  over steamed rice.