I grew up with my mom’s form of this pepper steak recipe, which I adapted. She always used her home-canned tomato mixture – quartered tomatoes, diced green peppers and sliced onions. The meat would simmer on the stove top all afternoon and be fork tender by suppertime. My mom always served it with potatoes, but I prefer serving the meat, sauce and vegetables over rice.
(Dairy Free, Egg Free, Nut Free)
- 3 tablespoons olive oil
- 1-2 lb Alderspring organic grass fed beef Top Round London Broil steak
- ½ cup whole wheat flour
- 1 teaspoon salt
- 1 teaspoon black pepper coarsely ground
- 1 ½ cups onion thinly sliced
- 3 cloves of garlic sliced
- 1 cup celery diced
- 2 cups canned tomatoes chopped
- 1 teaspoon honey
- 2 bay leaves
- ½ teaspoon thyme
- 2 large green bell pepper
- 2 large red or yellow bell pepper
- 1 ½ teaspoons cornstarch
- 2 teaspoons soy sauce
- ¼ cup cold water
- Cut meat into serving sized pieces.
- Pound with a mallet between two sheets of plastic wrap or waxed paper.
- Mix salt and pepper with flour.
- Dredge meat in flour mixture and then brown in hot oil in 2-4 batches (pieces shouldn’t touch each other in the pan).
- Remove meat.
- Saute onions and garlic until limp.
- Add celery, tomatoes, honey, bay leaves, thyme, and meat.
- Turn to a low simmer, cover, and allow to braise for up to two hours.
- Add water conservatively as needed.
- After the long simmer, seed and cut peppers into strips and add to meat mixture.
- Cover and simmer until peppers are just crisp tender (8-10 minutes).
- Blend soy sauce, water and cornstarch in a cup.
- Pour into meat mixture and stir gently until it becomes thick and clear, 1-2 minutes (you may have to add a bit more water).
- Serve over brown rice.
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