Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Eye of round or other beef
-steak,cut into 1/8" slices
-into 1x3" pieces
1 lg Red bell pepper, cut into
-1X3" Pieces
1 ts Freshly ground black pepper
4 Cloves garlic, minced
1/2 ts Sesame oil
2 tb Soy sauce
1 1/2 tb Sugar
1/2 tb Sherry or dry white wine
3 1/2 tb Vegetable oil, divided
2 lg Yellow bell peppers, cut
1 md Onion, cut into 1x3" pieces
1/2 ts Salt
1 ts Oyster sauce
2/3 c Chicken stock
1 ts Cornstarch
6 c Cooked rice (enough for 4)

Combine the beef, black pepper, garlic, sesame oil, soy sauce, sugar
and sherry in a large bowl. Set aside to marinate for at least 1
hour but no more than
3 hours.

Heat 2 tablespoons of the vegetable oil in a wok over high heat. Add
the peppers, onion, salt and oyster sauce. Cook, stirring, for 1
minute. Add the chicken stock, cover, and cook for about 10 minutes
or until the peppers are tender.

Meanwhile, heat the remaining vegetable oil in a large skillet over
high heat until almost smoking. Add the beef and brown on both
sides, about 1 minute per side.

Add the peppers to the beef. Dissolve the cornstarch in 1 teaspoon of
water and stir into the mixture. Bring to a boil and immediately
remove from the heat. Serve with cooked rice.

Mark Bittman, The Baltimore Sun; Jan 29, 1992

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