Spicy Beef with Peppers
Country Woman
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Meet the Cook: I've enjoyed cooking and baking since I was just a girl - and my husband and I now have eight grandchildren! But this recipe is actually his.
He's a meat cutter, and we'll have this dish as often as once a week (it's as good, if not better, reheated). We've made this for family dinners, picnics, potlucks...it's so popular I make sure I have a copy of the recipe to pass out.
-Patricia Ann Fredell, Orion, Illinois
SERVINGS: 4-6
CATEGORY: Main Dish
METHOD: Stir-Fry
TIME: Prep/Total Time: 25 min.
Ingredients:
- 2 tablespoons cornstarch, divided
- 4 tablespoons dry sherry or beef broth, divided
- 4 tablespoons soy sauce, divided
- 1 garlic clove, minced
- 1/2 to 1 teaspoon crushed red pepper flakes
- 1 pound top sirloin, thinly sliced diagonally
- 1/2 cup water
- 3 tablespoons vegetable oil, divided
- 1 green pepper, seeded and cut into strips
- 1 sweet red pepper, seeded and cut into strips
- Cooked rice or chow mein noodles
Directions:
In a medium bowl, combine 1 tablespoon of the cornstarch with 2 tablespoons of sherry or broth, 2 tablespoons soy sauce, garlic and dried red pepper. Add beef and toss to coat. Set aside.
In a small bowl, combine water with remaining cornstarch, sherry and soy sauce. Set aside.
In a wok or skillet, heat 1 tablespoon oil on medium-high. Add green and red peppers; stir-fry 1 minutes. Remove peppers to a platter. Add remaining oil and half the beef; stir-fry until beef is no longer pink. Remove and stir-fry remaining beef. Return peppers and beef to pan. Stir cornstarch mixture and add to pan; bring to a boil, stirring constantly. Cook 1 minutes. Serve immediately with rice or chow mein noodles. Yield: 4-6 servings.