Pepper Steak
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from Armed Forces Recipe Service card L-013 (Pepper Steak), TM 10-412 (2003), public domain. Scaled from 100 portions to 6 servings; soy sauce replaced with tamari; the card's cornstarch slurry is naturally gluten-free and was kept as written.
Strips of beef braised low and slow in a tomato-tamari sauce until tender, finished with green peppers and onions and a glossy cornstarch glaze.
Why this complexity: Long covered braise in the oven; Sauce is finished with a cornstarch slurry; Tamari stands in for the card's soy sauce.
Ingredients
- 816 g beef Swiss steak (round steak), cut into 1 cm strips
- 28 ml (2 tbsp) tamari
- 55 g tomato paste
- 227 ml water
- 1 tsp granulated sugar
- 1/2 tsp ground black pepper
- 1/2 tsp garlic powder
- 1 tbsp cornstarch
- 60 ml cold water, for the slurry
- 218 g green bell peppers, cut into strips
- 75 g onion, sliced
Method
- Heat the oven to 165°C (325°F). Brown the beef strips in a heavy oven-safe pan over medium-high heat, about 5 minutes, working in batches if needed.
- Stir together the tamari, tomato paste, water, sugar, black pepper and garlic powder, pour over the beef and bring to a boil.
- Cover and bake for 1 1/2 hours, until the beef is tender.
- Whisk the cornstarch into the cold water and stir the slurry into the pan juices; return to a simmer and cook until the sauce thickens and turns glossy.
- Add the peppers and onion, cover and bake 20 minutes more, until the vegetables are tender and the beef reaches 63°C (145°F). Rest a few minutes and serve over rice.
The verdict so far
No testimony yet. This recipe is Awaiting Trial — the empty docket is the invitation. Make it and file the first report.
Testimony
No testimony on the record yet.