CHINESE PEPPER STEAK

SERVES 4

As with most stir-fry recipes, Pepper Steak is quick, easy, healthy and very good. I like to use both red and green peppers, but you could use either by itself. As for the steak, you want to use a lean cut, such as tenderloin or top sirloin fillet, and cook it very quickly.

INGREDIENTS

1 tablespoon dry sherry or rice wine

2 tablespoons low-sodium soy sauce

1 teaspoon sugar

2 teaspoons cornstarch

1 pound lean beef steak, trimmed of visible fat and sliced into thin strips

1 tablespoon canola oil

1 teaspoon minced garlic

1 medium green bell pepper, cut into 1/2-inch strips

1 medium red bell pepper, cut into 1/2-inch strips

1 small onion, sliced into thin wedges, separated

3 thin slices peeled fresh ginger root

Place the sherry, soy sauce, sugar and cornstarch in a medium bowl; stir to combine. Add the steak strips and toss to coat. (Can be used immediately or refrigerated for several hours.)

Heat a large wok or skillet over high heat. Add the oil and swirl to coat pan. Add the garlic, peppers and onions. Stir-fry until tender but still crisp, about 3 minutes. (If you prefer the vegetables less crisp, reduce the heat slightly and stir-fry a little longer.) Remove from pan and place in a bowl. Return the heat to high, adding a little more oil only if needed. Add the ginger and stir-fry just a few seconds, then add the steak. Stir-fry until the meat is no longer pink, about 2 minutes. Discard the ginger. Return the peppers to the pan and cook an additional minute. Serve immediately.

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