| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Chinese |
Chinese, Beef |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Eye of round or other beef steak,cut into 1/8" slices into 1×3" 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 1×3" pieces |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Oyster sauce |
| 2/3 |
c |
Chicken stock |
| 1 |
ts |
Cornstarch |
| 6 |
c |
Cooked rice (enough for 4) |
INSTRUCTIONS
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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