Oriental Pepper Steak
Makes 6 servings
- 2 lb flank, round steak sugar or beef chuck: cut into diagonal strips 1/4 in thick by 2 in long
- 1/4 tsp sugar
- 1/4 cup soy sauce
- 2 green peppers, cubed (2 cups)
- 1 medium onion, sliced (1 cup)
- 4 medium tomatoes, quartered
- 1 clove garlic, crushed
- 1 1-pound can bean sprouts; drain and reserve liquid
- 1/2 tsp salt
- 1 slice fresh ginger root or 1/2 teaspoon ground or powdered ginger
- 1 Tbs cornstarch
- Preheat WOK at 325 °F until signal light goes off.
- Add 1/4th of meat and stir-fry 2 minutes or until browned.
- Push up the side and repeat with remaining meat. Two wooden spoons work well for stir-frying.
- Add garlic, salt, ginger, sugar, and soy sauce; stir.
- Cover; reduce heat to "simmer" for 20 to 25 minutes.
- Increase heat to 225 °F. Add green pepper and onion.
- Stir gently.
- Cover and steam 5 minutes.
- Add tomatoes and bean sprouts.
- Stir gently.
- Cover and steam for 5 minutes.
- In a small bowl, make a smooth paste of the cornstarch and reserved bean sprout liquid.
- Add to hot mixture. Stir gently and heat until liquid thickens, about 2 minutes.
- Reduce heat to "warm" for serving.
- Serve with or over rice.