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
- 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 beef top sirloin steak, thinly sliced
- 1/2 cup cold water
- 3 tablespoons canola oil, divided
- 1 green pepper, sliced
- 1 sweet red pepper, sliced
- Cooked rice or chow mein noodles
- In a small bowl, combine 1 tablespoon cornstarch with 2 tablespoons sherry, 2 tablespoons soy sauce, garlic and pepper flakes. Add beef and toss to coat. Set aside.
- In another 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 3 minutes. Remove peppers to a platter.
- Add remaining oil and half of the beef; stir-fry until 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 minute or until thickened. Serve with rice. Yield: 4-6 servings.
Originally published as Spicy Beef with Peppers in Country Woman January/February 1991, p31
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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