Chinese Pepper Steak

From Yankee Magazine Church Suppers and Potluck Dinners Cookbook

Meat Recipes

Yield: Serves 6-8

• 2 pounds boneless beef chuck
• 2 tablespoons fat
• 2 large onions, chopped
• 1-1/2 cups sliced celery
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 2 beef bouillon cubes
• 1 cup hot water
• 6 large green peppers, cut in eighths
• 2 tablespoons cornstarch
• 1/4 cup cold water
• 1 tablespoon soy sauce

Trim fat from beef. Cut in thin strips about 1"x2". Melt fat in pressure cooker. Add meat; cook over direct heat till browned, stirring frequently. Add onions, celery, garlic, seasonings, and bouillon cubes dissolved in hot water. Close cooker, bring to 15-pound pressure, and process for 3 minutes. Cool (letting pressure go down by itself). Add peppers, simmer for 5 minutes, add cornstarch blended with cold water. Cook till thickened. Add soy sauce. Serve with hot cooked rice or canned chow mein noodles.

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