Oriental Beef Steak Strips

2 lbs. round steak, cut 1" thick

2 T. Crisco

1/3 cup soy sauce

2 tsp. sugar

1/4 tsp. pepper

1 clove garlic, minced

8 green onions, cut in 1 1/2 inch pieces

1/2 lb. mushrooms, halved

1 (8oz.) can water chestnuts, halved

2 green peppers, thinly sliced

3 carrots, cut with vegetable parer in thin strips, lengthwise

1/4 cup water

2 T. cornstarch

cooked rice

Cut steak in strips 1/8" thick & 3-4" long. Brown strips in Crisco. Pour off drippings, measure & add water to make 1 cup. Combine with soy sauce, sugar, pepper & garlic. Add to meat. Cover & simmer slowly, 45 minutes. After, add carrots, pepper, onions, mushrooms &water chestnuts to meat. Cover & continue cooking for 15 minutes. Combine cornstarch & water; use to thicken cooking liquid for gravy. Serve over cooked rice.

*Mom always mixes the rice with the meat.

Sutter Sirloin Grilled Sandwiches

Brush 1lb. Sutter Sirloin Steak, 1 large halved green bell pepper & 1/2 of a large white onion, cut into thick slices with 2 T. olive oil. Season to taste with salt & pepper. Grill over medium-high heat until cooked to your liking. Let cool slightly; slice steak thinly & cut peppers into strips. Stir 1/2 cup ketchup & 1 tsp. Tabasco Sauce together in a small bowl; spread mixture on both sides of a toasted Ciabatta roll. Top bottoms with slices of Muenster Cheese, steak, peppers & onion slices; close sandwiches.

*Recipe from Bel Air's weekly grocery ad.

Pepper Steak

1 ½ lbs. round steak, cut in 1/2” by 1” strips
Salt and pepper
2 T. oil
½ cup chopped onion
1-15oz. can stewed tomatoes
2 large green peppers, seeded & cut in strips
½ tsp. oregano
1 T. steak sauce
3 cups cooked rice

Season meat with salt & pepper. Brown meat in hot oil. Lightly sauté onions & green peppers, add to meat; add stewed tomatoes, oregano, and steak sauce and cook slowly on top of range for 1 hour, or until meat is tender. Serve on a bed of rice. (Mom always mixed the rice with it so it would go further. She also cooked it in the electric skillet.)