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Cooking Recipes - Pepper Steak & Eggrolls

Cajun Pepper Steak

1 pound beef (round or sirloin) cut into strips
2 tablespoons vegetable oil
Tabasco sauce to taste (that means USE A LOT)
1 1/2 cups water
2 large onions, cut into strips
2 bell peppers, cut into strips
2 tablespoons cornstarch (or all-purpose flour and a little water)
Steamed rice

Brown steak in oil for about 5 minutes turning to go both sides. Add 1 1/4 cups of the water and Tabasco Sauce. Simmer for 10 to 15 minutes.

Add the onions and and bell pepper and simmer for 5 minutes.

Continue simmering until meat is tender. If the gravy is too thin, thicken it by mixing 1/4 cup of water with the cornstarch or flour stirring until there are no lumps.

Remove beef mixture from heat and slowly add the thickening mix while you continue stirring. Return to heat and simmer until gravy thickens. Serve over rice. Garnish with chopped shallots and make sure the bottle of Tabasco is on the table.

Cajun Recipe

Vietnamese Eggroll (Cha Gio)

1 pound ground pork
1/2 pound shelled shrimp or 1 can crab meat
1 small white onion
1/4 jicama
Several dried mushrooms
Pinch of bean threads
1 carrot, sliced into threads
Pinch of salt and pepper
1 egg
Dash of monosodium glutamate
1 package rice paper

Soak mushrooms to soften and then slice into threads. Mix all ingredients except rice paper, together thoroughly. Dampen both sides of rice paper for easy rolling. Put the filling in the middle of the rice paper and fold two opposite corners together, then roll it. To get a nice looking roll, you must wrap it carefully.

Warm about one inch of oil in a large fryer over high heat. When oil is hot, add rolls and turn heat down to medium (the oil should just cover the rolls). Be sure to check and turn the rolls often to avoid overcooking. Fry rolls until golden brown, then place on rack to drain the excess oil.

Eggroll Recipe