The photo above is of Shanghai, China, in the 1920's. It took me a couple of times to perfect what I have come to call "Griff's Shanghai Pepper Steak," with the right ingredients, but I believe I've got it down now! This is excellent and easy to prepare--and lean and healthy too! If you don't like things so spicy, just cut the amounts of the black pepper and the crushed red pepper in half.Ingredients:
1.25 lb. beef strips (the more tender, the better)
2 tbsp. canola oil
1 cup diced green bell pepper (with most seeds and membrane removed)
1 cup diced red bell pepper (with most seeds and membrane removed)
1 cup diced celery
1 cup diced yellow onion
1 tbsp. corn starch
2 tsp. brown sugar
1 14 oz. can beef broth
1/4 cup water
1/2 cup soy sauce
2 tbsp. rice vinegar
1 tsp. sesame seeds
1 tsp. coarsely ground black pepper
1/4 tsp. white pepper
1/4 tsp. crushed red pepper
1.5 cups (dry) Uncle Ben's® Converted® rice and ingredients called for in instructions on box.
Instructions:
Prepare the rice according to the instructions on box. In a large
skillet, heat the oil. Add the meat and heat, stirring often, until
the meat is brown on all sides. Drain off about one half of the
liquid from skillet. Add the fresh veggies and continue to stir
often, until veggies are tender (but don't overcook!). Add the beef
broth, the soy sauce and the rice vinegar and then all of the dry
ingredients except for the corn starch. Continue to stir often. Mix
the cornstarch into the 1/4 cup of cold water and add to skillet,
Continue to stir until gravy thickens. Serve on the rice. Serves
about 6.
