Pepper Steak

1 lb Beef (Flank Steak)

1 or 2 Green Peppers (to taste)

2 Onions (Med)

3 Tbsp Corn Starch

3 Tbsp Sherry Wine

6 Tbsp Water

2 Tbsp Soy Sauce

3 Tbsp Peanut Oil


Slice beef thin and dredge with 1 tablespoon of corn starch

Add 2 tablespoons soy sauce, mix well and let stand several hours covered in the refrigerator (overnight is ok)

Thinly slice green peppers and onions

Mix water and remaining cornstarch together

Heat wok and add peanut oil

Add garlic and stir fry 2 or 3 times

Add beef and stir-fry until it loses its pinkness, remove from pan, 1-2 minutes

Add more peanut oil if needed and stir fry peppers, onions and half the garlic until al dente

Add remaining garlic and stir-fry until done

Add cornstarch mixture and wine to wok and cook until thickened, 30 sec.


Serve over steamed rice