Pepper Steak (Savory Traditions)
1 1/2 pounds flank steak
1 large onion
2 green peppers
2 tablespoons vegetable oil
1/2 cup ketchup
1/4 cup water
3 tablespoons soy sauce
1 tablespoon white flour
1 beef boullion cube
1/4 teaspoon pepper
4 ounces fresh mushrooms, sliced
Slice the flank steak into 1/2-inch wide strips.
Slice the onion and green peppers into rings.
In a large skillet or Dutch oven, heat the vegetable oil over medium high heat.
Brown the flank steak in the skillet, and remove. Pour off any excess fat.
Add the ketchup, water, soy sauce, flour, boullion cube, and pepper to the skillet. Stir well, and heat to boiling.
Add the browned meat strips and onion to the skillet, and cover.
Reduce heat and simmer for 30 minutes, or until the meat is tender. Stir occasionally to prevent the sauce from burning.
Add the green peppers and mushrooms.
Simmer 10 to 15 minutes longer, or until the peppers are crisply tender and the mushrooms have released their liquid.