Cantonese Pepper Steak for Two (Or More) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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This recipe makes a great duo dinner. Or, you can easily double, triple or even quadruple it! Assemble in advance, then just throw in the oven 30 minutes before you are ready to eat! Serve over hot noodles or rice. Update: I have to admit that I prefer a good sirloin or filet mignon, but my DH actually prefers the top round steak (as written) in this recipe. Add minced garlic in place of the garlic powder, if you like, and also a pinch of freshly ground black pepper, is good. Recipe is from Cooking Sampler for 1 or 2 with Reynolds Consumer Products. Uses one regular size (10 x16 ) Reynolds Oven Cooking Bag (or use heavy duty aluminum foil). Ingredients:
1/2 lb top round steak |
1 tablespoon cornstarch |
1/8 teaspoon ground ginger |
1/8 teaspoon garlic powder |
1 tablespoon soy sauce |
1/2 cup beef bouillon |
1 medium green bell pepper, cut in strips |
Directions:
1. Place regular size (10 x16 ) Reynolds Oven Cooking Bag (or heavy duty aluminum foil) in 10x6x2-inch baking dish. Trim fat off meat; cut into thin strips, set aside.
2. Combine cornstarch, ginger, garlic powder, soy sauce and bouillon in bag; turn gently to mix.
3. Add meat. Close bag with nylon tie. Marinate in refrigerator 3 to 4 hours or overnight; turn once.
4. When ready to cook, preheat oven to 350 degrees F. Add green pepper. Make 6 half-inch slits in top of bag.
5. Cook 25 to 30 minutes or until beef is done.
6. To serve, spoon over noodles or rice.
7. Makes 2 servings.
8. Note: Cook time does not include marinate time.
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