CHINESE PEPPER STEAK

 

  • Cooking Time: 8 to 10 minutes
  • Servings: 4 to 6
  • Preparation Time: 30 minutes

Ingredients

  • 1 flank steak (about 1 1/2 to 2 lbs.)
  • 3 Tablespoons soy sauce
  • 1 Tablespoon sherry or white wine. Never use cooking sherry
  • 2 Tablespoons cornstarch
  • 1 Tablespoon sugar
  • 4 Tablespoons peanut or vegetable oil
  • 1 medium size green pepper cut into about 1/2 in dice
  • 1 medium onion, sliced thin
  • fresh ginger, peeled and sliced (or gr. ginger) 1/4 tsp.
  • cooked rice

Directions

  • I cut the flank steak into thin slices with the grain. Pieces should be about 3 inches long.
  • Combine soy sauce, sherry, cornstarch, and sugar in a ziplock baggie.
  • Add meat turning to coat.
  • Marinate in the refrigerator for 30 minutes or longer.
  • Heat wok.
  • Use about 1 T of the oil and swirl around bottom to coat.
  • Add peppers and onion, stir for about 3 minutes. Do not over coak.
  • Transfer to a plate or dish, set aside.
  • Pour remaing oil into wok and heat.
  • Add ginger and stir fry briefly.
  • Discard the ginger.
  • Add steak and marinade and stir fry till meat is browned and marinade is slightly reduced.
  • Return the peppers and onions to wok and stir fry till reheated.
  • Serve over cooked white rice.
  • If you would like more sauce add about 1/2 cup of water or wine.

Notes

We love stir fry and this one is easy to make.

Categories: Asian  Beef 

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