Recipe: Pepper Steak (Chinese)

PEPPER STEAK

8 oz flank steak
FOR THE MARINADE:
1 Tbsp vegetable oil
2 tsp cornstarch
2 tsp soy sauce
1/2 tsp wine
1/2 tsp salt
FOR THE PEPPER STEAK:
3 green bell peppers
1 green onion
3 slices ginger
1 tsp salt (or to taste)
1/2 tsp sugar
1 cup vegetable oil (divided use)

Cut flank steak into thin slices (bite size). Mix ingredients for the marinade together. Place flank steak slices in marinade and soak for 1 hour.

Clean green peppers, remove seeds and membrane, cut in halves and shred crosswise. Cut green onion and ginger into 1-inch lengths.

Heat 3/4 cup of oil in pan. Add beef and stir briskly over high heat about 20 seconds (or until done). Remove beef; set aside. Drain oil from pan.

Heat another 3 Tbsp of oil in pan. Stir fry ginger and
green onion. Add green pepper, salt and sugar to pan; stir well. Add beef, blend thoroughly and serve.

Source: Pei Mei's Chinese Cook Book by by Pei Mei Fu; recipe reprinted in the Southeast Missourian newspaper, Jan 28, 1976.