Pepper Steak (hl)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Beef-mt, Marinade-mt, Sauce-mt, Skillet-mt | 6 | Servings |
INGREDIENTS
| marinade- | ||
| 1 | t | Shao-hsing wine or sherry |
| 1 | t | Cornstarch pinch of white |
| pepper | ||
| sauce- | ||
| 1 | T | Oyster sauce |
| 2 | t | Cornstarch |
| 3/4 | t | Dark soy sauce |
| 1/2 | t | Sugar |
| 1/4 | t | Sesame oil |
| 1/4 | c | Chicken stock |
| 2 | t | Shao-hsing wine or sherry |
| 1 | pn | White pepper |
| 4 | oz | Lean london broil, thinly |
| sliced across the grain | ||
| 2 | t | Peanut oil |
| 1 | t | Minced ginger |
| 2 | Green bell peppers, thinly | |
| sliced | ||
| 2 | T | Chicken stock |
| 1 | t | Minced garlic |
| 1 1/2 | T | Fermented black beans |
| washed and drained | ||
| 1 | pn | Salt |
INSTRUCTIONS
Place beef in a bowl with combined marinade ingredients. Allow to rest for 20 minutes. Heat wok over high heat for 30 seconds. Add 1 teapoon peanut oil and coat wok. When a wisp of white smoke appears, add minced ginger, stir briefly. Add peppers, stir and cook for 45 seconds, then add 1 tablespoon of stock and mix well. When peppers turn bright green, turn off heat, remove from wok, reserve. Combine the sauce ingredients in a bowl and set aside. Wipe off wok and spatula with a paper towel. Turn heat back to high, add remaining teaspoon peanut oil, coat wok. When a wisp of white smoke appears, add garlic and black beans. Stir and cook for 45 seconds, or until their aroma is released. Add beef and marinade, spread in a thin layer. Cook for 30 seconds, turn over and stir together. Add wine and mix well. Add remaining stock and mix well. Add reserved peppers, stir-fry together 1 minute, until very hot. Make a well in the mixture, stir sauce, pour in. Cook until sauce thickens and begins to bubble. Turn off heat, transfer to a heated dish and serve with cooked rice. Yield:6 servings Nutritional information: 100 calories and 2 grams of fat per serving(without rice) (Courtesy of Eileen Yin-Fei Lo's "The Chinese Way") Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997 Recipe by: TVFN:RECIPE FOR HEALTH SHOW #RHC277 Posted to MC-Recipe Digest V1 #639 by 4paws@netrax.net (Shermeyer-Gail) on Jun 07, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 37
Calories From Fat: 17
Total Fat: 2g
Cholesterol: <1mg
Sodium: 175.4mg
Potassium: 93.2mg
Carbohydrates: 4.4g
Fiber: <1g
Sugar: 1.6g
Protein: <1g