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CHINESE PEPPER STEAK
Qty Measurement Ingredient
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1 to 1-1/2 lb(s) top round or sirloin steak, boneless
2 Tbsps oil
1 clove garlic, minced
1 tsp salt
1 cup beef broth (bouillon), canned and undiluted
1 cup green bell pepper, cored, seeded, and cut into
thin strips
1 cup celery, thinly sliced
1/4 cup onions, thinly sliced
1/2 cup COCA-COLA
2 medium tomatoes, ripe
2-1/2 Tbsps cornstarch
1/4 cup COCA-COLA
1 Tbsp soy sauce
rice, cooked and hot
Trim all fat from the meat and cut into pencil-thin strips. In a deep skillet
or Dutch oven, heat oil, garlic, and salt. Add the meat and brown over high
heat, about 10 minutes, stirring occasionally with a fork. Add the beef broth.
Cover and simmer for 15 to 20 minutes, or until the meat is fork-tender.
Stir in the green pepper strips, celery, onions, and 1/2 cup of Coca-Cola.
Cover and simmer for 5 minutes. Do not overcooked; the vegetables should be
tender-crisp. Peel the tomatoes, cut into wedges, gently stir into meat.
Blend cornstarch with the 1/4 cup of Coca-Cola and the soy sauce. Stir mixture
into the meat and cook until sauce is thickens, about 1 minute, stirring lightly
with a fork. Serve over hot rice. Makes 6 (3/4 cup) servings.
Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from
The Coca-Cola Company, 1981