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Trim excess fat from steak. Partially freeze steak and slice across the grain into 2 x 1/4-inch strips. Melt butter in a large skillet. Saute green pepper, onion and celery in butter. Remove vegetables, reserving drippings in skillet. Brown steak in reserved drippings. Add sauteed vegetables, mushrooms, soy sauce, pepper and 3 tablespoons water. Cover and simmer 30 minutes or until meat is tender. Remove meat and vegetables, reserving drippings in skillet. Combine cornstarch and 1 tablespoon water, stirring until cornstarch is dissolved. Add cornstarch mixture to liquid in skillet. Cook, stirring constantly until smooth and thickened. Return meat and vegetables to skillet. Serve over rice. Makes 4 servings.
RecipeNLG
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French-engineered grinding mechanism — lifetime pepper mill
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill