Beef Chuck Roast
Chicken Bouillion Powder
McCormick Season Salt
Step 1- RINSE your meat!!! Pat dry. Then slice Chuck roast as thin as possible.
In a medium mixing bowl combine sliced Chuck roast, chicken bouillon powder, pepper, ginger, browning seasoning (3-4 drops), and season salt.
(Exact measurements are NOT noted because it depends on how much meat you are preparing so in this case season to taste. )
Step 2 After mixing all your ingredients with the sliced beef then cover and place in the refrigerator for an hour.
Step 3- cut in half one bell pepper and onion and then cut in slices. rinse your vegetables off and place in the refrigerator.
Step 4- In a skillet (preferably a cast iron skillet) pour two cap fulls of oil and place on the stove on medium high heat. Allow oil to heat.
Remove sliced beef from the cooler placing one slice in the pan. once you hear that sizzle then scatter your sliced beef in your skillet pan and allow to cook. While cooking keep the beef moving so that it does not burn. During cooking you should see juices in the bottom of the pan form. Do not drain. (Flavor)
Once the steak is brown then turn your heat down and allow the beef to simmer (5-6 minutes). Keep an eye on it.
Step 5- After about 5-6 mins simmering then stir in your onions, bell pepper, minced garlic, and oyster sauce (1.5 to 2 oz). Stir occasionally and cook vegetables to desired tenderness.
Suggested 3-4 minutes
Step 6- mix in a bowl 1 oz of corn starch and water and pour into the stir fry. Stir and serve.
This is Golden Style Pepper Steak!!