Beef And Pepper Stir Fry 2 tablespoons cornstarch, divided
4 tablespoons dry sherry or beef broth, divided 4 tablespoons soy sauce, divided 1 garlic clove, minced 1/2 to 1 teaspoon crushed red pepper flakes 1 pound top sirloin, thinly sliced into 1/4 inch strips 1/2 cup water 3 tablespoons vegetable oil, divided 1 green pepper, cut into strips 1 sweet red pepper, cut into strips Chow mein noodles or hot cooked rice In a medium bowl, combine 1 tablespoon cornstarch, 2 tablespoons sherry or broth, 2 tablespoons soy sauce, garlic and red pepper flakes. Add beef and toss to coat; set aside. In a small bowl, combine water with remaining cornstarch, sherry and soy sauce; set aside. In a wok or skillet, heat 1 tablespoon oil over medium-high heat. Add green and red peppers; stir-fry for 1 minute, or until crisp-tender. Remove peppers to a platter. Add remaining oil and half of the beef to the pan; Stir-fry for 1 to 2 minutes, or until beef is no longer pink. Remove to platter. Stir-fry the remaining beef. Return peppers and beef to pan. Stir cornstarch mixture and add to pan. Bring to a boil, stirring constantly, until thickened. Cook for 1 minute longer. Serve immediately over chow mein noodles or rice. Makes 4 to 6 servings. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
