Plains Edition Recipes for 9-24-11 | TheFencePost.com

Plains Edition Recipes for 9-24-11

From the kitchen of: Amy Bashtovoi of Sidney, Neb.

3 c. tender round steak, shredded

white rice

1 green bell pepper

1 lg. onion

1/8 tsp. red pepper flakes

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1 Tbsp. garlic, chopped

4 green onions

2 Tbsp. olive oil

Sauce:

1-1/2 c. water

3 Tbsp. soy sauce

1 Tbsp. cornstarch

1/2 tsp. ground ginger

1/8 tsp. Chinese Five Spice

1 tsp. brown sugar

Cook 1-2 round steaks in crock pot on low for 6 hours. Reserve meat juices, put into freezer to make the grease solidify and remove it. Cook onion and pepper in olive oil for 5-10 minutes until slightly tender. Add garlic and red pepper flakes to skillet and cook for 1 minute. Add sauce ingredients to a measuring cup, whisk and add to peppers and onions. Add reserved juices from the steak. Bring sauce to a boil, reduce heat and simmer for 3-5 minutes on med/low. Stir steak into sauce and serve over cooked white rice. Salt and pepper to taste. Garnish with chopped green onions. Serves 6-8.

From the kitchen of: Amy Bashtovoi of Sidney, Neb.

3 c. tender round steak, shredded

white rice

1 green bell pepper

1 lg. onion

1/8 tsp. red pepper flakes

1 Tbsp. garlic, chopped

4 green onions

2 Tbsp. olive oil

Sauce:

1-1/2 c. water

3 Tbsp. soy sauce

1 Tbsp. cornstarch

1/2 tsp. ground ginger

1/8 tsp. Chinese Five Spice

1 tsp. brown sugar

Cook 1-2 round steaks in crock pot on low for 6 hours. Reserve meat juices, put into freezer to make the grease solidify and remove it. Cook onion and pepper in olive oil for 5-10 minutes until slightly tender. Add garlic and red pepper flakes to skillet and cook for 1 minute. Add sauce ingredients to a measuring cup, whisk and add to peppers and onions. Add reserved juices from the steak. Bring sauce to a boil, reduce heat and simmer for 3-5 minutes on med/low. Stir steak into sauce and serve over cooked white rice. Salt and pepper to taste. Garnish with chopped green onions. Serves 6-8.

From the kitchen of: Amy Bashtovoi of Sidney, Neb.

3 c. tender round steak, shredded

white rice

1 green bell pepper

1 lg. onion

1/8 tsp. red pepper flakes

1 Tbsp. garlic, chopped

4 green onions

2 Tbsp. olive oil

Sauce:

1-1/2 c. water

3 Tbsp. soy sauce

1 Tbsp. cornstarch

1/2 tsp. ground ginger

1/8 tsp. Chinese Five Spice

1 tsp. brown sugar

Cook 1-2 round steaks in crock pot on low for 6 hours. Reserve meat juices, put into freezer to make the grease solidify and remove it. Cook onion and pepper in olive oil for 5-10 minutes until slightly tender. Add garlic and red pepper flakes to skillet and cook for 1 minute. Add sauce ingredients to a measuring cup, whisk and add to peppers and onions. Add reserved juices from the steak. Bring sauce to a boil, reduce heat and simmer for 3-5 minutes on med/low. Stir steak into sauce and serve over cooked white rice. Salt and pepper to taste. Garnish with chopped green onions. Serves 6-8.