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

Related recipes