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What's for Dinner?

School is starting back up again. The hot sauce of Summer has congealed into the routines of a Fall schedule. So what's for dinner? Today's recipe, pepper steak, is a great one for the family.

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Did you see last week's Ambrosia Pie?

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Enjoy this Texas Cooking recipe and have a great week!


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Pepper Steak

Here's a wonderful main dish you'll be proud to serve. Yes, there's a bit of prep work involved, but nothing daunting. Sirloin is not particularly tender, so get out your sharpening stone and put a fine edge on your kitchen knife to make short work of the slicing. The recipe gives you a choice with some of the spices, and let me just say right now that my personal preference is garam masala, but it's delicious with ground ginger or five-spice powder, too. It's totally up to you. You're going to love this.


  • 1-1/2 pounds boneless sirloin steak
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 1 teaspoon sugar
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons soy sauce
  • 2 tablespoons canola oil
  • 1 10-3/4-ounce can beef broth, undiluted
  • 1 medium onion, sliced
  • 2 medium green peppers cut in 1/4-inch strips
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground ginger OR garam masala OR five-spice powder, your choice
  • 2 medium, ripe tomatoes, peeled and cut into wedges
  • Hot cooked white or brown rice
  1. Slice steak across the grain into 2x1/4-inch strips.
  2. Combine the cornstarch, sugar, black pepper and soy sauce, sirring well. Set aside.
  3. In a large skillet (preferably a 12-inch skillet), brown steak pieces in oil over medium-high heat, turning frequently, for about 5 minutes. Add beef broth, onion and green pepper slices, garlic powder and ground ginger. Reduce heat to low and simmer 5 minutes, stirring occasionally, until vegetables are crisp-tender.
  4. Stir cornstarch mixture into skillet contents. Bring to a boil and, stirring constantly, boil for 1 minute or until sauce has thickened.
  5. Remove from heat, add tomato wedges, and toss gently. Serve immediately over hot rice.
  6. Makes 4 to 6 servings.

Note: NOTE: Make in Standard Pastry Crust or Butter Pastry.

Kitchen tools you'll need:Mixing Bowls, Pie Bakers, Saucepan.

Lone Star List

Here are 10 things that caught my eye this week!

  1. A Pleasant Little Kitchen: Warm Okra and Red Onion Salad recipe
  2. Tag Sale Tastes: Pasta with Morels, Leeks and Peas
  3. Texas Monthly: The Rise of the Zebra Mussels
  4. MySA: Texas man includes San Antonio's Donkey Lady Bridge in viral 'Haunted Roadtrip' map.
  5. Sweet Life: Mexican Chicken Meatball Soup recipe.
  6. New in the Book Pile!
    Smokelore: A Short History of Barbecue in America by Jim Auchmutey.
  7. Houston Chronicle: South Texas is becoming influential in craft barbecue
  8. Houston Food Finder: 9 Best Restaurants for Creative Houston Barbecue.
  9. NYT Food: The Rise of the Virtual Restaurant - Food delivery apps are reshaping the restaurant industry — and how we eat — by inspiring digital-only establishments that don’t need a dining room or waiters.
  10. The Roots of Progress: Why did we wait so long for the bicycle? (recommended)

New Cookbooks We're Reading

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