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


  1. Slice beef thin and dredge with 1 tablespoon of corn starch
  2. Add 2 tablespoons soy sauce, mix well and let stand several hours covered in the refrigerator (overnight is ok)
  3. Thinly slice green peppers and onions
  4. Mix water and remaining cornstarch together
  5. Heat wok and add peanut oil
  6. Add garlic and stir fry 2 or 3 times
  7. Add beef and stir-fry until it loses its pinkness, remove from pan, 1-2 minutes
  8. Add more peanut oil if needed and stir fry peppers, onions and half the garlic until al dente
  9. Add remaining garlic and stir-fry until done
  10. Add cornstarch mixture and wine to wok and cook until thickened, 30 sec.


  • Serve over steamed rice