Golden pepper steak
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Eye of round or other beef steak,cut into 1/8\" slices into 1x3\" pieces |
| 1 | large | Red bell pepper, cut into 1X3\" Pieces |
| 1 | teaspoon | Freshly ground black pepper |
| 4 | Cloves garlic, minced | |
| ½ | teaspoon | Sesame oil |
| 2 | tablespoons | Soy sauce |
| 1½ | tablespoon | Sugar |
| ½ | tablespoon | Sherry or dry white wine |
| 3½ | tablespoon | Vegetable oil, divided |
| 2 | larges | Yellow bell peppers, cut |
| 1 | medium | Onion, cut into 1x3\" pieces |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Oyster sauce |
| ⅔ | cup | Chicken stock |
| 1 | teaspoon | Cornstarch |
| 6 | cups | Cooked rice (enough for 4) |
Directions
Combine the beef, black pepper, garlic, sesame oil, soy sauce, sugar and sherry in a large bowl. Set aside to marinate for at least 1 hour but no more than 3 hours.
Heat 2 tablespoons of the vegetable oil in a wok over high heat. Add the peppers, onion, salt and oyster sauce. Cook, stirring, for 1 minute. Add the chicken stock, cover, and cook for about 10 minutes or until the peppers are tender.
Meanwhile, heat the remaining vegetable oil in a large skillet over high heat until almost smoking. Add the beef and brown on both sides, about 1 minute per side. Add the peppers to the beef. Dissolve the cornstarch in 1 teaspoon of water and stir into the mixture. Bring to a boil and immediately remove from the heat. Serve with cooked rice.
Mark Bittman, The Baltimore Sun; Jan 29, 1992