You must be logged in to post a review.
Lightly coat steak with cornstarch. Shake off any excess. Saute in a pan over medium high heat with about 3 tablespoons of vegetable oil, till brown. Remove from pan and place aside.
Using the same pan, add the remaining 3 tablespoons of vegetable oil and saute the green pepper and onion. Add salt and pepper to taste. Saute to desired doneness.
Return meat to the pan and turn heat to high. Add soy sauce and beef consomme. Turn heat down and taste. You may have to adjust the salt content due to the soy sauce and consomme. Add salt and pepper to taste.
Make a corn starch slurry in a separate dish, by adding 2 tablespoons of cornstarch with the very cold water. It should be a thick but liquid consistency. Add the slurry to the pan to thicken the sauce. Add slowly, as you don’t want it too thick!
Slow-braised, beer-marinated beef short ribs on a bed of buttery whipped sweet potatoes.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!