Originally in the 1994 cookbook
1 tbsp oil
1 tbsp margarine
1 clove garlic, peel, minced
2 long french-style rolls, cut in half lengthwise
1 pound beef
1/2 cup soft bread crumbs
2 tbsp catsup
1 tsp salt
1/2 tsp pepper
3 tbsp flour
3 tbsp oil, more if needed
1 large onion, peeled, sliced, and separated into sections
1 large green pepper, seeded and cut into rings
1 1/2 cups beef broth
2 tsp cornstarch, dissolved in 2 tbsp water
1 salt and pepper to taste
- Heat oil and margarine in wok.
- Add garlic. Stir-fry for 30 seconds.
- Add split rolls cut-side down in a single layer.
- Lightly brown over medium heat until oil and margarine are absorbed. Remove from heat and set aside.
- Wipe wok clean with paper towels.
- Combine beef, bread crumbs, catsup, salt, and pepper. Form into balls and roll in flour.
- Brown 1/3 of the meatballs over medium heat. Repeat until all are browned. Set aside.
- Add remaining 2 tbsp oil, onion, and green pepper.
- Stir-fry until vegetables are soft. Return meatballs to wok, add broth. Bring to boil. Lower heat and cover. Simmer 15 minutes.
- Stir dissolved cornstarch into simmering broth. Stir until gravy thickens.
- Season with salt and pepper to taste.
- Spoon over prepared rolls.