Morrison’s Cafeteria Chinese Pepper Steak
3 pounds. cooked roast beef
1 pound green peppers, sliced
1-1/2 pounds. onions, sliced thin
12 ounce. red pepper, sliced thin
3 ounce. beef base
3 ounce soy sauce
1/2 teaspoon salt
Dash white pepper
1/2 teaspoon granulated garlic
5 ounce. corn starch
6 ounce. cold water
3/4 gallon water
6 pounds. white rice, cooked
.
Prepare beef stock by placing pot of water on stove. Bring water to a boil
and add beef base, salt, white pepper, soy sauce and granulated
garlic.Dissolve corn starch in 6 oz cold water and add beef stock. Stir and
simmer until thickened.
Sauté onion and bell pepper in olive oil until tender.
In a large roasting pan, place bell pepper, sliced onions, roast beef and
stock. Put in oven for 45 minutes, stirring often.
Serve over white rice and garnish with onion and bell peppers
Serves 10
Recipe: by Morrison’s Cafeteria