Name: Golden Pepper Steak
Ingredients: 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)

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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