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Pepper steak

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Ingredients/Components

sugar - 1 tsp
salt - 1 tsp
cornstarch - 1 tsp
vegetable oil - 1 Tbsp
chicken broth - 1/4 c
medium onion - 1 item
medium green peppers - 2 item
small tomatoes - 3 item
finely chopped garlic - 1 tsp
finely chopped ginger root - 1 tsp
dash of white pepper - 1 item
dark soy sauce - 2 Tbsp
beef flank or boneless sirloin steak - 1 lb
soy sauce light or dark - 1 tsp

How to make pepper steak:

Trim fat from beef; cut beef with grain into 2-inch strips. Cut strips across grain into 1/8-inch slices. Toss beef, 1 tablespoon vegetable oil, 1 teaspoon cornstarch, the salt, 1 teaspoon soy sauce and white pepper in glass bowl. Refrigerate 30 minutes.

Cut each tomato into 8 wedges. Cut green peppers into 1-inch pieces. Cut onion into 3/4-inch pieces. Mix 1/4 cup chicken broth, 2 tablespoons cornstarch, 2 tablespoons soy sauce and the sugar.

Heat wok until 2 drops of water bubble and skitter. Add 3 tablespoons vegetable oil; rotate to coat. Add onion, ginger root and garlic; stir-fry until garlic is light brown. Add beef; stir-fry until beef is brown, about 3 minutes. Remove beef from wok.

Add 2 tablespoons vegetable oil; rotate to coat side. Add tomatoes; stir-fry 30 seconds. Stir in 1/2 cup chicken broth; heat to boiling. Stir in cornstarch mixture; cook and stir until thickened. Add green peppers and beef; stir-fry 30 seconds. Makes 6 servings.

Recipe categories: Main dish, Meat, Beef.

Rating:

3.5

Average rating: 3.5, total votes: 6

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