Recipe - Golden Pepper Steak

1 pound Eye of round or other beef
steak,cut into 1/8" slices
into 1x3" pieces
1 lg Red bell pepper, cut into
1X3" Pieces
1 teaspoon Freshly ground black pepper
4 Cloves garlic, minced
One half teaspoon Sesame oil
2 tablespoon Soy sauce
1 One half tablespoon Sugar
One half tablespoon Sherry or dry white wine
3 One half tablespoon Vegetable oil, divided
2 lg Yellow bell peppers, cut
1 md Onion, cut into 1x3" pieces
One half teaspoon Salt
1 teaspoon Oyster sauce
2/3 cup Chicken stock
1 teaspoon Cornstarch
6 cup Cooked rice (enough for 4)

Combine the beef, black pepper, garlic, sesame oil, soy sauce, sugar and
sherry in a large bowl. Set aside to marinate for at least 1 hour but no
more than 3 hours.

Heat 2 tablespoons of the vegetable oil in a wok over high heat. Add the
peppers, onion, salt and oyster sauce. Cook, stirring, for 1 minute. Add
the chicken stock, cover, and cook for about 10 minutes or until the
peppers are tender.

Meanwhile, heat the remaining vegetable oil in a large skillet over high
heat until almost smoking. Add the beef and brown on both sides, about 1
minute per side.

Add the peppers to the beef. Dissolve the cornstarch in 1 teaspoon of
water and stir into the mixture. Bring to a boil and immediately remove
from the heat. Serve with cooked rice.

Mark Bittman, The Baltimore Sun; Jan 29, 1992

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini