Title: Chinese Pepper Steak
Categories: Meat Chinese
Yield: 6 Servings
| 1 1/2 | lb | Top Round Steak |
| 2 | tb | Vegetable Oil |
| 1 | | Clove Garlic, Minced |
| 1 | ts | Salt |
| 1 | c | Beef Broth |
| 1 | c | Julienned Bell Pepper |
| 1 | c | Thinly Sliced Celery |
| 1/4 | c | Thinly Sliced Onion |
| 1/2 | c | Coca-Cola |
| 2 | md | Ripe Tomatoes |
| 2 1/2 | tb | Cornstarch |
| 1/4 | c | Coca-Cola |
| 1 | tb | Soy Sauce |
| | | Hot Cooked Rice |
Trim all fat from the meat and cut into pencil thin strips. In a deep
skillet or Dutch oven, heat oil, garlic and salt. Add the meat and brown
over high heat, about 10 minutes, stirring occasionally with a fork. Add
the beef broth. Cover and simmer for 15 to 20 minutes, or until the meat
is fork-tender. Stir in the green pepper strips, celery, onions and 1/2
cup Coca-Cola. Cover and simmer for 5 minutes. Do not overcook; the
vegetables should be crisp-tender. Peel the tomatoes; cut into wedges and
gently stir into meat mixture. Blend cornstarch with 1/4 cup of Coca-Cola
and the soy sauce. Stir into the meat mixture until the sauce thickens,
about 1 minute, stirring lightly with a fork. Serve over hot rice. From:
"International Cooking with Coca-Cola", a give-away pamphlet from The
Coca-Cola Company, 1981.