homecook
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1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
pepper to taste
1 pound round steak, cut in strips
1 tablespoon all-purpose flour
½ cup chopped celery
1 cup sliced mushrooms
1 cup chopped onion
1 tablespoon vegetable oil
¾ cup hot water
1 red or green bell pepper, seeded, cut in thin strips
½ cup cherry tomatoes
In a medium bowl whisk together the lemon juice, Worcestershire sauce, soy sauce
and pepper. Add the meat, flour, celery, mushrooms, and onion. Stir well.
Heat the oil in a Dutch oven then add the meat/vegetable mixture and stir well. Cook
over medium-high heat for about 5-10 minutes, or until the meat has browned, stirring
occasionally.
Add the water and bring to a boil. Lower the heat, cover and simmer 1-1½ hours or until
the meat is tender. Add the pepper strips and cook another 5-8 minutes, covered. Stir in
the cherry tomatoes and cook 3-5 minutes. Serve over rice or noodles.
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
pepper to taste
1 pound round steak, cut in strips
1 tablespoon all-purpose flour
½ cup chopped celery
1 cup sliced mushrooms
1 cup chopped onion
1 tablespoon vegetable oil
¾ cup hot water
1 red or green bell pepper, seeded, cut in thin strips
½ cup cherry tomatoes
In a medium bowl whisk together the lemon juice, Worcestershire sauce, soy sauce
and pepper. Add the meat, flour, celery, mushrooms, and onion. Stir well.
Heat the oil in a Dutch oven then add the meat/vegetable mixture and stir well. Cook
over medium-high heat for about 5-10 minutes, or until the meat has browned, stirring
occasionally.
Add the water and bring to a boil. Lower the heat, cover and simmer 1-1½ hours or until
the meat is tender. Add the pepper strips and cook another 5-8 minutes, covered. Stir in
the cherry tomatoes and cook 3-5 minutes. Serve over rice or noodles.
