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Beef- Stir Fried Beef and Peppers Recipe

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This recipe for Beef- Stir Fried Beef and Peppers, by , is from Fussell Family Favorites, 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!

Betty Fussell


1 cup regular long grain rice, prepared according to package directions
1 pound top sirloin steak or bottom round steak
4 Tablespoons Soy Sauce
2 Tablespoons dry sherry
4 teaspoons cornstarch
1/4 teaspoon sugar
1/4 teaspoon ground ginger
1/2 cup salad oil
1/2 pound mushrooms, thickly sliced
2 medium white onions, quartered
2 green bell peppers, cut into chunks
1/2 teaspoon salt

Prepare rice as label directs; keep warm.

Meanwhile, cut steak lengthwise, in half, then cut each piece, diagonally against the grain, into paper-thin slices.

In medium bowl, mix soy sauce, sherry, cornstarch, ginger, and sugar, and stir well to combine thoroughly. Add beef slices; toss to coat, and set aside.

To stir-fry, use a wok or large heavy skillet and heat salad oil over high heat. Cook onions, green peppers, mushrooms, and salt in hot oil, stirring quickly and frequently (stir-frying) with spoon until vegetables are tender-crisp, about 5 - 8 minutes. Remove vegetables from pan; spoon into a bowl, leaving oil in the pan.

Add meat mixture to hot oil Andres stir-fry until meat loses its pink color, about 2-3 minutes. Return vegetables to pan and heat through.

Serve with rice. Makes 4 servings.




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