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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pepper Steak Recipe

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This recipe for Pepper Steak is from Harris Western Center Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. flank steak - trimmed
1 T. pale dry Sherry
3 T. soy sauce
1 tsp. sugar
2 tsp. cornstarch
2 med. bell peppers - cut into 1/2" squares
4 slices fresh ginger root - peeled
1/4 c. peanut oil or vegetable oil
Directions:
Directions:
Prepare ahead:
Cut stead into strips 1 1/2" wide and then crosswise into 1/4" slices. In a large bowl, mix Sherry with soy sauce, sugar, and cornstarch. Add steak slices and toss with a large spoon to coat thoroughly. Marinate no longer than 6 hours. Place peppers, ginger root, and oil within easy reach.

Set 12" wok or 10" skillet over high heat for about 30 seconds. Pour a T of oil and swirl it about in pan and heat for 30 seconds, turning down to moderate heat as oil begins to smoke. Immediately add pepper squares and stir fry for 3 minutes or until they are tender, but crisp. Scoop them out with slotted spoon. Pour 3 T. more oil into pan and heat almost to smoking point. Add ginger root and stir for a few seconds and then drop steak into mixture. Stir fry over high heat for about 2 minuets or until meat slices show no sign of pink and cook for a minute, stirring. Then transfer contents of pan to a heated platter and served.
Personal Notes:
Personal Notes:
Feel free to kick up the heat on this one by adding a chopped Jalapeņo with the bell pepper and seasoning your beef with ground black pepper.

 

 

 

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