Gluten Court · glutencourt.com · Recipe version 1 · Awaiting Trial

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.

Category: MainsServes: 6Time: 120 minComplexity: 3/5

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

  1. 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.
  2. Stir together the tamari, tomato paste, water, sugar, black pepper and garlic powder, pour over the beef and bring to a boil.
  3. Cover and bake for 1 1/2 hours, until the beef is tender.
  4. 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.
  5. 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.

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