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Asian - Beef -  Triple Pepper Steak Post by :adept Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2037

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Asian - Beef - Triple Pepper Steak

1 pound flank steak, thinly sliced diagonally

2 tablespoons oyster sauce
2 teaspoons cornstarch
1/2 teaspoon black pepper

1/2 cup beef broth
2 tablespoons rice wine or dry sherry
2 tablespoons dark soy sauce
1 teaspoon cornstarch
1 teaspoon sugar
1/2 teaspoon black pepper
3 tablespoons cooking oil
1/2 cup each green, yellow, and red bell pepper, julienned
2 tablespoons water
1 teaspoon minced garlic
1/2 teaspoon minced gingerroot
Jalapeno or serrano chili peppers for garnish

Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10 minutes. Combine sauce ingredients in bowl; set aside.

Place a wok over high heat until hot. Add 1 tablespoon oil, swirling to coat sides. Add bell peppers and stir-fry for 1 minute. Add water and stir-fry until bell peppers are crisp tender, 2 or 3 minutes. Remove to serving plate.

Add remaining 2 tablespoons oil to wok, swirling to coat sides. Add beef and pan-fry until browned on both sides, but pink within, 1 1/2 to 2 minutes on each side. Remove the beef from the wok.

Remove all but 1/2 teaspoon oil from wok. Add garlic and ginger; stir-fry until fragrant, about 10 seconds. Return beef to wok and add sauce; cook until sauce boils and thickens. Place beef over bell pepper and garnish with chili slices.

Serves 4

Martin Yan "Culinary Journey Through China"
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