CHINESE PEPPER STEAK

SERVES 4

As with most stir-fry recipes, Pepper Steak is quick, easy and very good. I like to use both red and green peppers, but you could use either by itself. As for the steak, anything you have on hand will work as long as it is cooked very quickly. Don't use tougher cuts if the meat is going to be overcooked.

INGREDIENTS

1 tablespoon dry sherry or rice wine

3 tablespoons soy sauce

1 teaspoon sugar

2 teaspoons cornstarch

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

3 tablespoons peanut, canola or vegetable 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 1 tablespoon of 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 until desired doneness. Remove from pan and place in a bowl. Return the heat to high, add the remaining 2 tablespoons of oil and swirl as before. 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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