Golden Pepper Steak Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: 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 tsp: Freshly ground black pepper,
4 Cloves: garlic, minced
1/2 tsp: Sesame oil,
2 tbsp: Soy sauce,
1 1/2 tbsp: Sugar,
1/2 tbsp: Sherry or dry white wine,
3 1/2 tbsp: Vegetable oil, divided
2 large: Yellow bell peppers, cut
1 medium: Onion, cut into 1x3" pieces
1/2 tsp: Salt,
1 tsp: Oyster sauce,
2/3 cup: Chicken stock,
1 tsp: Cornstarch,
6 cup: 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
Source from luhu.jp
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
Source from luhu.jp