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Beef with Mixed Sweet Peppers
By Helen Chen. Serves 3-4, or 5-6 as
part of a multi-course meal. I like the colorful contrast that green
red, and yellow bell peppers give to this dish, but if you are unable to
get red or yellow peppers, substitute all green ones.
- 1 pound beef flank steak, sliced
- 3 tablespoons dark soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon dry sherry
- 1 teaspoon sugar
- 4 tablespoons canola, corn, or
peanut oil
- 1 green pepper, seeded, cored, and
cut into 1 inch chunks
- 1 red bell pepper, seeded, cored,
and cut into 1 inch chunks
- 1 yellow bell pepper, seeded, cored,
and cut into 1 inch chunks
- 1 slice unpeeled gingerroot, 1 by
1/8 inch
- 1 (8 oz.) can sliced bamboo shoots,
drained (about 1 cup)
- 1/2 teaspoon salt, or to taste
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1. Place the
beef in a bowl, stir in the soy sauce, cornstarch, dry sherry, and
sugar, and mix well. Set aside.
2. Heat 2 tablespoons of the oil in a wok or stir-fry pan over high heat
until hot. Test by dipping a spatula into the beef mixture and then into
the oil; it should sizzle. Add the peppers and stir for 1 minute.
Transfer to a plate.
3. Heat the remaining oil in the same pan and add the gingerroot. Stir a
few times until it is fragrant and begins to sizzle. Stir up the beef
mixture again and pour into the pan. Stir constantly for bout 2 minutes,
or until beef is almost done. Add the bamboo shoots and return the
peppers to the pan. Stir well for 30 seconds or more to reheat the
vegetables. Taste and add salt, if desired. serve hot. |
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