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Pepper Steak Recipe

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This recipe for Pepper Steak, by , is from Harris Western Center Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marian Knowlton

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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