1950's Peppers and Rice Skillet Dinner
 
 
Serves: 2 servings
Ingredients
  • ½ cup GREEN PEPPERS cut into strips
  • ⅓ cup BIAS CUT CELERY SLICES
  • 1 TABLESPOON OIL
  • 1 large or 2 small MINUTE STEAKS cut into ¼ inch strips
  • ⅓ cup COLD WATER
  • 1 tablespoon SOY SAUCE (low sodium if you prefer)
  • 2 teaspoons CORN STARCH
  • ½ teaspoon SUGAR
  • ¼ teaspoon SALT
  • 1 medium TOMATO peeled and cut into wedges
  • 1 cup HOT COOKED RICE
  • ¼ teaspoon GROUND GINGER (toss over rice)
Instructions
  1. In heavy skillet heat oil until shimmering. Add peppers and celery and cook quickly until crisp and tender. Remove and set aside. Add meat to hot skillet and brown quickly. Set aside. Combine water, soy sauce, cornstarch, sugar salt and add to skillet. Cook and stir until thickens and bubbles. Add cooked celery and green pepper, cooked meat and tomato and heat until desired temp.
  2. Serve over hot ginger rice.
  3. This serves two. You may want to double the recipe for larger servings!
Recipe by MAN WITH PAN at https://manwithpan.com/easy-dinner-recipes/