INGREDIENTS
1 LBS CHUCK STEAK CUT INTO MEDIUM SLICES
1 LARGE ONION CUT INTO MEDIUM STRIPS
½ GREEN BELL PEPPER CUT INTO MEDIUM STRIPS
½ RED BELL PEPPER CUT INTO MEDIUM STRIPS
1 LEVELED TEASPOON BLACK PEPPER
SALT TO TASTE
2 CUP WATER
3 TABLESPOON OIL
FOR THE SAUCE
3 TABLESPOON SOY SAUCE I USED LOW SODIUM
1 TABLESPOON CORNSTARCH
1 TABLESPOON SUGAR
½ CUP WATER
½ TEASPOON ONION POWDER
½ TEASPOON GARLIC POWDER
¼ TEASPOON GINGER POWDER YOU CAN USE FRESH
IIngredients
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INSTRUCTIONS
IN A PAN, ADD THREE TABLESPOON OIL AND FRY THE CHUCK IN TWO
BATCHES UNTIL BROWN ON BOTH SIDES. REMOVE AND KEEP ASIDE.
IN THE SAME OIL FRY THE ONION UNTIL TRANSLUCENT. REMOVE AND
KEEP ASIDE.
IN THE SAME PAN, FRY THE BELL PEPPERS FOR FEW SECONDS AND KEEP
ASIDE.
ADD THE FRIED CHUCK BACK TO THE PAN, SEASON THE CHUCK WITH
SALT AND BLACK PEPPER. ADD TWO CUPS WATER AND LET IT COOK ON
MEDIUM HEAT FOR 45 MINUTES OR UNTIL THE MEAT IS TENDER. ADD
WATER IF THE MEAT IS STILL TOUGH AND CONTINUE COOKING.
WHEN THE MEAT IS COOKED ADD THE ONION AND BELL PEPPER.
MIX THE SAUCE INGREDIENTS AND POUR OVER THE STEAK, STIR UNTIL
THE SAUCE THICKENS.
SERVE HOT.