Beef Bell Pepper
Ingredients:
- Leftover Steak, up to a pound — Tri-Tip’s the best, or Flank, Top Round, Sirloin, some really good braising beef
- Onion
- Green Bell Pepper
- Garlic Cloves
- Beef or Chicken Stock, or Bouillon Cubes and Water if you don’t have any stock on hand
- Soy sauce
- Pepper
- Cornstarch or Flour and Canola Oil for Roux
This is a good way to use up leftover beef.
Cut onion into half-moon slices. Mince three garlic cloves. Chop green bell peppers into bite-sized chunks, doesn’t have to be perfect.
Get a large Dutch Oven or stock pot blazing hot on the stove. Sear the beef in oil, which makes it easier to get thin slices. Remove seared beef, then slice thinly. Halfway through, put more oil into the pot or Dutch Oven and turn up the heat to medium/medium-high. Return the sliced, seared beef back into the pot. Add minced garlic (about three cloves) and a few of the sliced onions. Fry until translucent, maybe even golden, along with the beef, frying until browned.
Turn down the heat to simmer before adding the stock of your choice.
Add enough stock (or bouillon cubes and water) to barely cover beef, three tablespoons of soy sauce, and pepper. Stir up bits of browned beef, or fond, on the bottom of the pot. When gently simmering, mix in enough cornstarch to thicken the sauce (or flour and canola oil roux).
Then, add the rest of the sliced onions and green bell pepper. Cook on low until green bell pepper almost falls apart. Serve over bowls of steaming, hot rice.
