Recipe cards make cooking Pepper Steak fun

I love how happy this woman looks. All because she can make dinner easy and enjoyable with her new recipe card set. Well I have quite a few recipe card sets and I really don't find making dinner enjoyable. Looking at my recipes yes, but actually cooking no. This ad was for an International recipe card club and I don't have any from this series.

This recipe is from a series called My Great Recipes. I have just a few of the cards. An interesting thing about this card is that it has directions to modify the recipe to serve 2 or 8.

Pepper Steak

1 lb. beef chuck or round, fat trimmed

1/4 cup soy sauce

1 clove garlic

1-1/2 teaspoon grated fresh ginger or 1/2 teaspoon ground

1/4 cup salad oil

1cup green onion, thinly sliced

1 cup read or green peppers cut into 1-inch squares

2 stalks celery, thinly sliced

1 tablespoon cornstarch

1 cup water

2 tomatoes, cut into wedges

With a very sharp knife cut beef across grain into thin strips, 1/8-inch thick. Combine soy sauce, garlic, ginger. Add beef. Toss and set aside while preparing vegetables

Heat oil in large frying pan or wok. Add beef and toss over high heat until browned. Taste meat. It it is not tender, cover and simmer for 30 to 40 minutes over low heat. Turn heat up and add vegetables. Toss until vegetables are tender crisp, about 10 minutes. Mix cornstarch with water. Add to pan; stir and cook until thickened. Add tomatoes and heat through. Serves 4.