Triple Pepper Steak

Recipe Ingredients

1 lb	454g / 16oz	Flank steak - thinly sliced
		Diagonally
		Marinade
2 tablespoons	30ml	Oyster-flavored sauce
2 teaspoons	10ml	Cornstarch
1/2 teaspoon	2.5ml	Freshly-ground black pepper
		Sauce
1/3 cup	78ml	Beef broth
2 tablespoons	30ml	Rice wine or dry sherry
2 tablespoons	30ml	Dark soy sauce
1 teaspoon	5ml	Cornstarch
1 teaspoon	5ml	Sugar
1/2 teaspoon	2.5ml	Freshly-ground black pepper
		Stir Fry
3 tablespoons	45ml	Cooking oil
1/2		Green bell pepper - julienned
1/2		Red bell pepper - julienned
1/2		Yellow bell pepper - julienned
2 tablespoons	30ml	Water
1 teaspoon	5ml	Minced garlic
1/2 teaspoon	2.5ml	Minced ginger
		Jalapeno or serrano chili slices - for garnish

Recipe Instructions

Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10 minutes. Combine sauce ingredients in a bowl and 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 to 3 minutes. Remove bell peppers to a 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 peppers and garnish with chili slices.

This recipe yields 4 servings.

Source:
Martin Yan's Culinary Journey Through China by Martin Yan, (KQED - Books, 1995)

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