Green Pepper Beef Recipe
The flavor of this Green Pepper Beef recipe has occupied my mind so much that I almost never consider any other Green Pepper Beef recipe. This recipe will save you dollars which you have spent at Chinese restaurants for similar or perhaps inferior taste. A good way to use up Beef is to make some irresistible Green Pepper Beef. This Green Pepper Beef is so tasty that I cannot resist serving it as an Appetizer often. Stop looking and try this Green Pepper Beef recipe immediately.
Ingredients
About 3/4 pound boneless lean beef
1 tablespoon each dry sherry, soy sauce, and water
1/4 teaspoon each salt and sugar
2 teaspoons cornstarch
3 1/2 tablespoons salad oil
Cooking sauce
1 clove garlic, minced
1/2 teaspoon minced fresh ginger
2 small green peppers, seeded and cut in 1/4 inch-wide strips
1 tablespoon water
1/4 teaspoon salt
Directions
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
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
