Pepper Steak

Week 2 of our grocers' recipes was another winner. The only other time I've had Pepper Steak is at the Chinese restaurant in town. Simmer the meat in broth for an hour + really gave the meat a lot of flavor. Always thought round steak was tough and lacking in flavor but it was very tasty in this recipe.

1.25 pound Round Steak (ours was a bit bigger...1.61 pounds)
2 Tbls butter
2 cloves garlic
1 can beef broth (15 oz)
1 c green onions
2 green peppers cut into strips (I only used 1 because my peppers were HUGE)
paprika
2 large tomatoes
1 Tbls corn starch
1/4 c water
1/2 c soy sauce

Pound steak until 1/4 inch thick. Sprinkle with paprika. Let stand 15 minutes. Using large skillet, brown meat in butter. Add garlic and broth. Simmer for 1 hour.

Then, add onions and peppers. Simmer 5 minutes more or until peppers are tender.
Add corn starch, water, soy sauce and tomatoes. Heat through. Cut steak and serve over rice. (I actually took the meat out, cut in strips, then added it back to the skillet.)

Restaurant Style Chinese Chicken

I LOVE this recipe. I always have a ginger root in my freezer (doesn't spoil before I can use it AND it grates super easy when frozen). The marinade for the chicken is so good and easy that during summer grilling months, I marinate cubed chicken in it, skewer, and grill. See, one recipe, two ways to serve it...

1/4 c soy sauce
1/4 c water
3 cloves of garlic, minced (I buy it in a jar, already minced. 1/2 tsp = 1 clove)
1 tblsp fresh grated ginger
1 lb chicken breast cut into bite sized pieces
1 tblsp oil (divided)
1/2 c unsalted roasted peanuts (I've used "lightly salted" before and it was fine)
1 red pepper cut into bite sized pieces
3/4 c chicken broth
1 tblsp cornstarch
3/4 c sliced scallions

1) mix first 4 ingredients into a zip top bag; add chicken and turn to coat; refrigerate for 30 minutes

2) heat 1/2 tsp oil; brown peanuts and remove

3) heat 1 1/2 tsp oil; add chicken (setting aside remaining marinade) and stir-fry; remove

4) heat remaining oil; stir-fry pepper

5) whisk broth, starch, & reserved marinade; add to skillet along with chicken and peanuts; boil to thicken; remove and top with scallions

We serve it with brown rice and a tossed salad. The girls love it too because we bring out the chopsticks.