#3342 - Bell Pepper Steak

(by Aunt Eileen [Knouse] Carter)

1 1/2 lbs. steak
salt
pepper
olive oil
1 green bell pepper (washed, seeded and sliced intro strips)
1 onion (chopped)
1/2 cup sliced fresh mushrooms
1 or 2 garlic cloves (minced)
2 TBSP soy sauce (more if you wish)
2 TBSP cornstarch
1 cup water

Salt and pepper both sides of the steak, then cut it into cubes. In a skillet over medium heat add a little olive oil, cubed steak pieces, sliced green bell peppers, chopped onions, sliced mushrooms, and minced garlic--cook/stir until meat is browned and green bell peppers are tender. Add soy sauce and cornstarch--stir well. Slowly add water--stir well. Turn heat back to low and simmer for 20 minutes or until most of the water evaporates and everything is hot.

#1035 - Honey Teriyaki Steaks

(by Shirley McNevich)

1 bottle KC Masterpiece Honey Teriyaki barbeque sauce (1 bottle does about 4-6 steaks)
your favorite grilling steaks
Montreal Steak seasoning

Cut your steaks and trim off the fat from the edges--use a fork to poke holes all over the top and bottom of each steak. Place steak pieces on a cutting board--place a piece of Saran Wrap over the top of each steak piece use a meat tenderizer to pound the steaks on each side. Sprinkle each side of each steak with Montreal Steak seasoning and use the back of a fork to press the seasoning mixture into the steaks. Place cut steaks one at a time into a large Ziploc bag and pour some of the barbeque sauce on top of each steak piece as you add it to the bag. Pour any extra barbeque sauce into the bag. Squeeze out the air from the bag before zipping it shut. Carefully work the outside of the bag to knead the barbeque sauce into the steaks. Place the bag on a dish and refrigerate the steak bag at least a few hours before grilling the steaks. When ready to grill, use tongs to remove each steak from the bag and place each steak on preheated grill. Use the leftover barbeque sauce in the bag to brush on to both sides of the steaks as you are grilling them. Note: this barbeque sauce discolors the steaks so it's much harder to tell when they are cooked.