Fu's Pepper Steak
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
1 lb. sirloin, cut 1/4 inch thick
2 tbsp beef suet
1/4 cp chopped peeled onion
1 slice peeled garlic
1 tsp salt
1/4 tsp pepper
1 bouillon cube
1 cp hot water
1 (1 lb. can) tomatoes, chopped
1 large green pepper, cut in thin strips
2 tbsp cornstarch
1/4 cp cold water
2 tbsp soy saucd
4 cps hot cooked noodles
1 - Cut beef in serving pieces or narrow strips.
2 - Brown slowly in hot beef fat about 15 minutes.
3 - Add onion and garlic.
4 - Season with salt and pepper.
5 - Stir and cook 1 to 2 minutes longer.
6 - Dissolve bouillon cube in hot water.
7 - Add to meat.
8 - Cover skillet and let simmer until meat is almost done, 20 to 30 minutes.
9 - Add tomatoes and green peppere.
10 - Cook 10 minutes longer.
11 - Remove garlic slice.
12 - Uncover skillet.
13 - Add combined cornstarch, water and soy sauce stirred together.
14 - Mix and bring to a boil.
15 - Cook, stirring constantly, 5 minutes longer or until sauce is thickened and clear.
16 - Serve with hot noodles.
Makes 4 servings.
Our houseman, Fu, sometimes omitted tomatoes. He added
tender young Chinese pea pods or increased the amount of green pepper
after his trip to Chinatown for supplies.