Title: Golden Pepper Steak
Categories: Chinese
Yield: 4 Servings

1	lb	Eye of round or other beef steak,cut into 1/8" slices into 1
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 From: Bobbieb1@aol.Com Date: 01 Jan 97 Meal-Master Format Recipes (Mailing List) Ä

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