Spicy beef with peppers
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Cornstarch -- divided |
| 4 | tablespoons | Dry sherry -- divided |
| Or beef broth divided | ||
| 4 | tablespoons | Soy sauce -- divided |
| 1 | Clove garlic -- minced | |
| ½ | teaspoon | Crushed red pepper -- or t |
| Teaspoon | ||
| 1 | pounds | Top sirloin steak -- thinly |
| Sliced | ||
| Diagonally | ||
| ½ | cup | Water |
| 3 | tablespoons | Cooking oil -- divided |
| 1 | medium | Green pepper -- cut in |
| Strips | ||
| 1 | medium | Red pepper -- cut in strips |
| Cooked rice or chow mein | ||
| Noodles | ||
Directions
In a medium bowl, combine 1 tablespoon of the cornstarch with 2 tablespoon of sherry or broth, 2 tablespoons soy sauce, garlic and dried red pepper. Add beef and toss to coat. Set aside. In a small bowl, combine water with remaining cornstarch, sherry and soy sauce.
Set aside. In a wok or skillet, heat 1 tablespoon oil on medium-high.
Add green and red peppers; stir-fry 1 min. Remove peppers to a platter. Add remaining oil and half the beef; stir-fry until beef is no longer pink. Remove and stir-fry remaing beef. Return peppers and beef to pan. Stir cornstarch mixture and add to pan; bring to a boil, stirring constantly. Cook 1 minute. Serve immediately with rice or chow mein noodles. Yield: 4-6 servings.
Recipe By : Country Woman