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College Nerfed Pepper Steak

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Ingredients

Adjust Servings:
1 green pepper sliced into 1 inch squares
1/2 yellow onion sliced
1 can condensed beef broth
1/3 lb cubed beef or 1/3 lb stewing beef
2 tablespoons light soy sauce
1/2 tablespoon msg
1/2 teaspoon black pepper
1 teaspoon salt (or to taste)
1 teaspoon thick soy sauce (optional)
1 tablespoon cornstarch

Nutritional information

1280.3
Calories
1089g
Calories From Fat
121.1g
Total Fat
46.4 g
Saturated Fat
149.7mg
Cholesterol
6406.8mg
Sodium
23.3g
Carbs
3.6g
Dietary Fiber
5.8g
Sugars
25.8g
Protein
353g
Serving Size (g)
1
Serving Size

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College Nerfed Pepper Steak

Features:
    Cuisine:

    A college edition of our Chinese Restaurant's Pepper Steak. Easy to do, and really filling. Thick Sauce is a very black and thick type of goo similar to molassas. Use light soy sauce and pepper to adjust to taste.

    • 30 min
    • Serves 1
    • Easy

    Ingredients

    Directions

    Share

    College – Nerfed Pepper Steak, A college edition of our Chinese Restaurant’s Pepper Steak. Easy to do, and really filling. Thick Sauce is a very black and thick type of goo similar to molassas. Use light soy sauce and pepper to adjust to taste., A college edition of our Chinese Restaurant’s Pepper Steak. Easy to do, and really filling. Thick Sauce is a very black and thick type of goo similar to molassas. Use light soy sauce and pepper to adjust to taste.


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    Steps

    1
    Done

    In a Saucepan or Pot, Add the Oil and Condensed Beef Broth, and Water as Instructed on Can (1 Can)- Bring to a Boil.

    2
    Done

    Add Onions and Green Peppers, Simmer For 30 Seconds.

    3
    Done

    Toss Raw Beef in Soy Sauce and Add Both to Broth.

    4
    Done

    Add Msg, Black Pepper, Salt and Mix.

    5
    Done

    Simmer For 1 Minute, or Until Beef Is Done.

    6
    Done

    Water Down the Corn Starch With Water and Mix Into a Milky Liquid.

    7
    Done

    About 2 Parts Water to 1 Part Corn Starch.

    8
    Done

    Turn Heat Off but Do not Remove from Burner and Stir in Corn Starch/ Water Mixture to Broth to Thicken.

    9
    Done

    Add Thick Sauce to Darken (optional).

    10
    Done

    Should Be a Deep Brown.

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    William Khan

    Sushi sensei skilled in the art of crafting delicate and delicious sushi rolls.

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