Easy Red And Green Pepper Steak
|Reduced sodium soy sauce||1 Tablespoon|
|Dry sherry||1 Tablespoon|
|White vinegar||1 Tablespoon|
|Minced fresh ginger||1 Teaspoon|
|Boneless top round steak||3⁄4 Pound, cut against the grain into finger size strips|
|Peanut oil/Corn oil||1 Tablespoon|
|Oriental sesame oil/Peanut oil||1 1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Mushrooms||1⁄4 Pound, quartered|
|Yellow onion||1 Small, sliced thin|
|Sweet green pepper||1 Medium, cored, seeded, and sliced lengthwise into strips about 1/4 inch wide|
|Sweet red pepper||1 Medium, cored, seeded, and sliced lengthwise into strips about 1/4 inch wide|
|Low sodium beef broth||2⁄3 Cup (10.67 tbs)|
In a medium size bowl, combine the soy sauce, sherry, vinegar, and ginger.
Add the steak and toss well to coat.
In a heavy 12 inch skillet, heat 1 1/2 teaspoons of the peanut oil and all the sesame oil over moderately high heat about 1 minute.
Drain the steak, reserving the marinade; add the steak to the skillet and cook, stirring once or twice, until no longer pink about 1 minute.
Using a slotted spoon, transfer the steak to a platter.
Add the remaining peanut oil and the garlic, mushrooms, onion, green pepper, and red pepper to the skillet, and cook, stirring, for 1 minute.
Cover, reduce the heat to moderate, and cook until the vegetables are tender but still crisp 2 to 3 minutes.
Combine the marinade with the beef broth and cornstarch; stir into the skillet and cook, stirring, until the sauce has thickened about 1 minute.
Return the steak and any juices to the skillet; cook and stir just until heated through.
Transfer to a heated platter and serve with rice.