Chinese Pepper Steak
|Cornstarch||1⁄3 Cup (5.33 tbs)|
|Boneless top round steak||1 Pound, trimmed of fat and cut crosswise into strips 1/4 inch thick and 2 inches long|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Sweet peppers||3 Medium, cored, seeded and cut into 1/2 inch strips (Green / Red Colored)|
|Yellow onions||3 Medium, peeled and sliced|
|Garlic||3 Clove (15 gm), peeled and minced|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
1. Put the cornstarch into a large bowl and toss the steak slices in it to coat. Set aside.
2. Heat 1/4 cup of the oil in a heavy 12-inch skillet over moderately high heat for about 1 minute. Add half the steak slices and cook stirring once or twice, until no pink remains—about 1 or 2 minutes. Using a slotted spoon, remove the cooked slices to a platter. Cook the remaining steak the same way and add to the platter.
3. Reduce the heat to moderate, and add the remaining 1/4 cup of oil. Add the peppers, onions, and garlic, and cook, uncovered, for 5 minutes, or until the onions are soft. Return the steak and any accumulated juices to the skillet.
4. Stir in the soy sauce and water. Continue cooking and stirring until the sauce has thickened—about 4 minutes. Serve with rice.