Green Pepper Beef
|Boneless beef||3⁄4 Pound|
|Dry sherry||1 Tablespoon|
|Salad oil||3 1⁄2 Tablespoon|
|Cooking sauce||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Minced ginger||1⁄2 Teaspoon|
|Green peppers||2 Small, seeded and cut in 1/4 inch wide strips|
Cut beef with the grain into 1 1/2 inch-wide strips.
Cut each strip across the grain in 1/8 inch-thick slanting slices.
In a bowl, combine the sherry, soy, the 1 tablespoon water, 1/4 teaspoon salt, sugar, and cornstarch.
Add beef and stir to coat, then stir in 1 1/2 teaspoons of the oil and let stand for 15 minutes to marinate.
Prepare cooking sauce and set aside.
Heat a wok or wide frying pan over high heat.
When pan is hot, add 2 tablespoons of the oil.
When oil begins to heat, add garlic and ginger and stir once.
Add beef and stir-fry until meat is browned on the outside but still pink within (about 11/2 minutes); remove from pan.
Heat the remaining 1 tablespoon oil.
Add green pepper and stir-fry for 30 seconds.
Add the other 1 tablespoon water and 1/4 teaspoon salt, cover, and cook for 1 minute.
Return meat to pan.
Stir cooking sauce, add to pan, and cook, stirring, until sauce bubbles and thickens