Pepper Steak
Ingredients
- 2 pounds flank steak, cut into 1 inch strips
- 1 Tbsp. rice wine or dry sherry
- 6 Tbsp. soy sauce
- 1 tsp. sugar
- 4 tsp. cornstarch
- 3 green peppers, seeded and cut into 1 inch squares
- 3 Tbsp. fresh grated ginger root
- Vegetable oil for frying
Instructions
- Combine rice wine or sherry, soy sauce, sugar and cornstarch in a large bowl
- Add steak strips and marinate for about 6 to 8 hours, stirring occasionally
- Heat a large frying pan or wok then add about 1 Tbsp of oil and bring to moderate heat
- Add green pepper squares and stir-fry for a few minutes until crisp tender
- Remove green pepper squares with slotted spoon and reserve
- Add about 3 to 4 more Tbsp of oil to pan and bring to very high heat
- Add ginger and cook for a few seconds; then add the steak mixture
- Stir fry for about 4 to 5 minutes until meat is no longer pink
- Add pepper squares and cook for a minute or so and then serve with hot rice
Notes
Use lean steak and trim off all the fat before cooking
Use your favorite sugar substitute