Thursday, March 29, 2012

Pepper Steak Using Leftover Roast

I made a venison roast on Sunday with polenta.  On Monday, I fried the leftover polenta and served it with chunks of roast in the gravy.  On Tuesday, I cooked slices of the roast with garlic and onions and served it with mashed potatoes.  Today, Thursday, there was still roast, even after several roast beef sandwiches had been eaten, but I was kind of tired of that familiar “roast” taste.  So, I decided to try something new and completely different.  I used the leftovers to make a pepper steak to serve with rice.  It was great!  The meat was so tender and it had a completely different taste.   I will keep this recipe in mind next time we have leftovers.  It was a big success.

Pepper Steak Using Leftover Roast

Leftover Roast cut into pieces
¼ cup olive oil
4 cloves of garlic minced
2 Tbsp Coconut Aminos or GF Soy Sauce
½ cup water
1 tsp garlic salt
½ tsp pepper
Pinch of red pepper flakes (optional)
1 chopped onion
4 stalks of celery sliced
2 Cups of peppers (red, yellow, orange, or green)
2 cups of water
4 Tbsp cornstarch or arrowroot powder
Chili sauce to taste

Heat oil in a deep skillet.  Add garlic.  Add leftover roast, soy sauce, salt and pepper, red pepper flakes, and ½ cup of water.  Cook until meat is heated through.  Add onion, celery, and peppers.  Cook ten minutes.  Stir cornstarch into the two cups of water until blended.  Add to the meat and vegetables.  Add chili sauce to taste.  Cook five minutes.  Serve with rice.

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