Rita's Recipes are included each week in Ron Wilson's 'In the Garden' email newsletter.

Rita Heikenfeld, CCP:  Macy’s Regional Culinary Professional / Herbalist / Author / Local TV
and Radio Cooking Expert / Adjunct Professor U.C. Clermont College / Community Press Papers

SLOW COOKED PEPPER STEAK WITH SCALLION SESAME RICE

1-1/2 to 2 pounds round or sirloin steak, sliced into approx. 1/2" thick strips

1/3 cup soy sauce

1-1/2 generous cups chopped onion

1 generous teaspoon minced garlic

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon ginger paste (buy this in the Oriental section of the store, or simply use 1/2 teaspoon powdered ginger)

2 bell peppers, cut into julienne

5-6 plum tomatoes, cut into wedges

If steak needs more flavor after it's cooked: stir together and add:

1/4 soy sauce and 1/4 cup cold water

1 tablespoon cornstarch

Spray inside of crockpot.  Place steak, soy sauce , onion, garlic, salt, pepper and ginger into crockpot.  Stir.  Cook on low 4-6 hours until meat is tender.  Taste and if steak is flavorful enough, make slurry of just the cold water and cornstarch. If it needs more flavor, make slurry of equal amounts of soy and water with the cornstarch.  Stir into pepper steak mixture.  Add peppers.  Cook on low l hour longer or high 1/2 hour just until peppers are crisp/tender. Stir in tomatoes.  Serve over scallion sesame rice. 
Serves 6-8.
 

Scallion Sesame Rice

1-1/2 cups Uncle Ben's long grain converted rice

3 cups water

1 teaspoon salt

1 bunch scallions (green onions), sliced thinly, root ends included

Pure sesame seed oil

Cook rice according to package directions (bring water and salt to a boil, add rice, lower to a simmer, cover and cook 20 minutes).  Stir in scallions and shake in enough sesame oil to taste. 

Tips from Rita's Natorp's Kitchen: Ginger is a healing spice, good for the tummy and joints.

More recipes, etc. on Rita's web site: www.abouteating.com

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