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Title: GOLDEN PEPPER STEAK
Categories: Chinese, Beef
Yield: 4 servings
1 lb Eye of round or other beef
-steak,cut into 1/8" slices
-into 1x3" pieces
1 lg Red bell pepper, cut into
-1X3" Pieces
1 ts Freshly ground black pepper
4 Cloves garlic, minced
1/2 ts Sesame oil
2 tb Soy sauce
1 1/2 tb Sugar
1/2 tb Sherry or dry white wine
3 1/2 tb Vegetable oil, divided
2 lg Yellow bell peppers, cut
1 md Onion, cut into 1x3" pieces
1/2 ts Salt
1 ts Oyster sauce
2/3 c Chicken stock
1 ts Cornstarch
6 c Cooked rice (enough for 4)
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
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