 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
This is a Pepper Steak recipe that does not call for tomatoes and as some of you know I do not like tomatoes. This is a very tasty dish that after the overnight marinade it is quite easy to do. Marinading is not included in prep or cooking time. Enjoy!!! Ingredients:
1 lb boneless round steak |
3 tablespoons soy sauce |
1 tablespoon green onion, minced |
1 tablespoon sherry wine |
2 teaspoons cornstarch |
1 teaspoon sugar |
1 teaspoon ground ginger |
1/4 cup peanut oil |
2 large green peppers, cut in 1 inch squares |
hot cooked rice |
soy sauce |
Directions:
1. Partially freeze steak; slice across grain into 2 x 1/4 inches strips and set aside.
2. Combine next 6 ingredients in a shallow container, mixing well; add steak.
3. Cover and refrigerate 1 to 4 hours or overnight.
4. Pour oil around top of preheated wok, coating sides; allow to heat at medium high (325 degrees) for 1 minute.
5. Add steak mixture; stirfry 2 to 3 minutes or until browned.
6. Reduce heat to low (225 degrees).
7. Stir in green pepper; cook 5 minutes, stirring constantly, until crisp-tender.
8. Serve over rice with additional soy sauce, if desired.
|
|