Chinese Pepper Round Steak

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I had some round steaks to use up from a 1/4 of beef that we bought from my boss who is also a cattle rancher. I've never really cooked with round steaks before but had heard that they were tough so I was looking for a good recipe that could be prepared quickly and found this "Chinese Pepper" round steak recipe on www.allrecipes.com and OMG was it good!!!

I HIGHLY recommend buying local beef if you are able to split half a cow or a quarter with someone you know or another buyer... The meat looks and smells completely different while it is cooking.. It smells more like BEEF and the color is more red unlike the brown you see at grocery stores that have mass produced livestock. When you get the meat you will have exactly 1/4 of the beef so you will get a variety of ground beef, steaks, roasts and even jerky! You are asked how you would like the beef split up so we always get our steaks in packs of two, 1 lb. of ground beef per pack etc... This really saves you money in the long run and is MUCH better quality.


Here is the round steak strips cooking in a wok with oil
This sauce doesn't look like anything special but it smelled just like a Chinese restaurant in our house!!! Soooo simple and easy and uses ingredients you have in your pantry :)
Ingredients:
2 pounds beef round steak, cut into thin
strips
2 tablespoons vegetable oil
1 (10.75 ounce) can condensed tomato
soup
1 (10.5 ounce) can beef consomme
4 medium green bell peppers, cut into 1
inch pieces
1/4 cup soy sauce
2 tablespoons cornstarch
1 teaspoon white sugar
1/4 teaspoon ground ginger, or to taste
1/4 teaspoon garlic salt
1/4 teaspoon ground black pepper
1 1/2 cups hot cooked rice
Directions:
1. Heat the oil in a skillet over medium-high heat, and quickly cook and stir the sliced beef for about 10 minutes, until the meat has begun to brown and is no longer pink inside. Remove beef from skillet and set aside.
2. Whisk together the tomato soup, beef consomme, green peppers, soy sauce, cornstarch, sugar, ginger, garlic salt, and pepper in a saucepan over medium heat. Bring the sauce to a simmer, stir until thickened, and simmer for about 10 minutes, stirring occasionally, until the green peppers have begun to cook. Stir in the beef, and simmer for 20 more minutes until the peppers are cooked and the flavors have blended . Serve over hot cooked rice.

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