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Oriental Pepper Steak
1 tablespoon vegetable oil
1 pound flank or round steak, thinly sliced
1 clove garlic, minced
1 thin slice fresh ginger root
3 tablespoons soy sauce
2 tablespoons water
1 small green pepper, cut into 1-inch cubes
1 small onion, sliced and separated into rings
2 small tomatoes cut into wedges
1 cup fresh bean sprouts
2 teaspoons cornstarch
¼ cup water
- Preheat oil in Wok to 375°F/190.5°C. Add half the meat and stir-fry until done, (about 1 ½ minutes). Push up the sides of the Wok. Repeat frying remaining meat. Add garlic, ginger root, and soy sauce and 2 tablespoons water. Stir to blend. Cover and reduce heat to simmer. Cook 15-20 minutes.
- Push meat up sides of the Wok. Decrease heat to 350°F/176°C. Add green pepper and onion, stir-fry 2-3 minutes. Push up sides. Add tomatoes and bean sprouts, stir gently, cover and steam for 1 minute.
- Combine cornstarch with water and stir into Wok, cook until thickened. Combine all ingredients. Reduce heat to warm to serve.