Mini-Sweet Pepper Steak

Ingredients:

2 lb. flank, round, or beef chuck cut into diagonal , 1/4 inch by 2 inch long strips
1 clove garlic, crushed
1/2 teaspoon salt
1 slice fresh ginger root or 1/8 tsp ground or powdered ginger
1/4 teaspoon sugar
1/4 cup soy sauce
1 medium onion, sliced (about 1 cup)
4 medium tomatoes, quartered
1 or 2 cans water chesnuts, drained (reserve liquid)
1 or 2 can bamboo shoots, drained (reserve liquid)
1 tablespoon corn starch
Red and yellow mini-sweet peppers (2 cups sliced)

Instructions:

1. Preheat wok or frying pan to 325 degrees (or medium-high heat). Add 1/4 of the meat and stir-fry 2 minutes or until browned. Push the meat up onto the sides of the wok and repeat directions, cooking the remaining meat.

2. Add garlic, salt, ginger, sugar, and soy sauce, and stir. Cover and reduce heat to simmer for about 20 to 25 minutes.

3. Increase heat to 225 degrees. Add onion and mini-sweet peppers. Stir gently. Cover and steam 5 minutes.

4. Add tomatoes, bamboo shoots, and water chesnuts. Stir gently. Cover and steam for about 5 minutes more.

5. In a small bowl, make a smooth paste of the cornstarch and the liquid reserved from the bamboo shoots and water chesnuts. Add to hot mixture. Stir gently and heat until liquid thickens, about 2 minutes. Reduce heat to “warm” for serving. Serve with or over rice.

Makes 6 servings.

From Red Murdock.