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It’s not August yet, and I’ve been tasked with presenting a dinner worthy of the beginning of the school season. How depressing is that? Not only can’t I walk into Walmart without feeling like summer is just about over, but in my own kitchen? Nevertheless, there are deadlines to meet, so here we are.
This dinner is slightly more upscale than my regular fare, but it’s still not too complicated for the average home cook. It’s a filling, nutritious dish that will hopefully excite your family as you sit
down to rehash the first day of school.
And now, I’ll go back to chilling on my back porch with an iced coffee.
1 and 1/2 pounds (680 grams) pepper steak
4 teaspoons water
4 teaspoons cornstarch
2 teaspoons Glicks Soy Sauce (use a wheat-free version for gluten-free)
1 teaspoon salt
2 tablespoons oil
1/2 red onion, sliced
2 cubes Gefen Frozen Garlic
1 15-ounce (425-gram) can Haddar Baby Corn, sliced in half lengthwise
1/2 red pepper, sliced in strips
1/2 orange pepper, sliced in strips
1/2 yellow pepper, sliced in strips
1 cup snap peas, sliced in half lengthwise
1 medium zucchini, cut in sticks
1/3 cup brown sugar
1/3 cup Glicks Ketchup
1/3 cup vinegar
2 tablespoons Glicks Soy Sauce (use a wheat-free version for gluten-free)
1/2 teaspoon garlic powder
1 teaspoon cornstarch
2 cups basmati rice
4 cups water
4 tablespoons margarine or oil
2 teaspoons salt
2 teaspoons chicken soup mix
To prepare rice, preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Place all ingredients in a baking pan. Cover well and bake for 45 minutes.
To prepare pepper steak, toss meat with water, cornstarch, soy sauce, and salt in a large bowl and allow to rest for at least 30 minutes.
Heat oil in a large frying pan and sear meat in batches until just starting to brown. Remove meat from pan and set aside.
Add onion to the pan and sauté for five minutes. Add garlic and sauté for another two minutes.
Add remaining vegetables and sauté for 10 minutes, until starting to soften.
Add meat back to the pan with the vegetables.
Pour sauce ingredients over the meat and veggies and bring to a boil. Lower heat and cook for 20 minutes. Serve meat over rice.
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