PEPPER STEAK
1lb round steak
1/3 cup soy sauce
1 tsp fresh ginger, minced
1 tsp sugar
2 garlic cloves, minced
6 Tbsp oil
1 large green pepper
2 cups sliced mushrooms
1 Tbsp cornstarch
3/8 cup of red wine
1/4 cup chicken stock as needed
pepper to taste
• Partially freeze the steak. This makes it easier to slice.
• Slice the steak into thin slices across the grain.
• Combine the soy sauce, ginger, 2 Tbsp of the oil, sugar and garlic.
• Pour over the meat and marinate overnight, or for 4 hours.
• Place the marinated beef in a large sieve and let the marinade drip into a bowl.
• Slice the green peppers, and the mushrooms.
• Place 2 Tbsp oil in a large skillet.
• Add the green peppers and mushrooms.
• Sauté vegetables for 2 minutes or until green peppers are bright green and crunchy.
• With a slotted spoon remove vegetables and place them in a bowl.
• Add 1 Tbsp cornstarch to a medium sized bowl.
• Add the marinated beef and toss to coat with the flour.
• Discard marinade.
• Place 2 Tbsp oil in the skillet and sauté the beef strips 3-4 minutes or until tender.
• While the beef is cooking, add 3/8 cup of red wine in stages. [Not all at once]
• Add up to 1/4 cup chicken stock to make thin sauce.
• Add the green peppers and mushrooms and heat through.
• Season with pepper.
• Serve on rice pilaf.
