Pepper steak

I found the original Pepper Steak in a little cookbook I received during a Kris Kringle exchange gift program when I was a freshman in law school. That recipe used beef tenderloin seasoned with soy sauce. My version uses a less expensive beef cut–stewing beef cubes–seasoned with Worcestershire sauce.

Despite what the name implies, Pepper Steak is not a spicy dish. Pepper refers to bell peppers the flavor of which blends wonderfully well with the beef.

Ingredients :

250 g. of stewing beef cubes
1/2 head of garlic, crushed and finely minced
2 onions, halved and slived finely
3 red bell peppers, seeded and sliced
1/2 head of cabbage, shredded
1/8 c. of Worcestershire sauce
1 tbsp. of cooking oil
cracked black pepper

Cooking procedure :

Cut the beef cubes into thin slices, about 1/4″ thick.

Heat a heavy skillet. Pour in the cooking oil and heat until it starts to smoke. Add the sliced beef and pan-fry until the edges start to brown. Add the garlic and sliced onions. Pour in the Worcestershire sauce and add the cracked black pepper. How much black pepper depends on you; I suggest starting with 3/4 teaspoon. Pour in about a cup of water, bring to a boil, cover and simmer for 30 to-45 minutes or until the beef slices are tender. The liquid should have evaporated mostly by this time. Add the shredded cabbage and sliced bell peppers. Cook over high heat, stirring, just until the vegetables go limp. Add more Worcestershire sauce if necessary.