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Peppered Beef With Sweet Peppers

beef - other, stirfry - beef

1 pound sirloin steak
2 teaspoons coarsely ground pepper
2 teaspoons cornstarch
1/2 cup beef stock
2 tablespoons oyster sauce
1 tablespoon soy sauce; preferably dark
1 tablespoon vegetable oil
1 small onion; chopped
2 cloves garlic; minced
1 large sweet green pepper; coarsely chopped
1 each sweet red and yellow pepper; coarsely chopped

This Chinese version of pepper steak is one of my favourite everyday beef dishes. Feel - Free to adjust the amount of black pepper to taste. If you fancy seafood, substitute prawns or scallops for the beef and reduce cooking time by about half. Serve with steamed rice or over noodles. Cut steak into 2- x 1/2-inch strips. In bowl or sealable plastic bag, toss steak with pepper and cornstarch until coated; set aside. In small bowl combine 2 tbsp of the beef stock, oyster sauce and soy sauce; set aside. In wok, heat oil over medium-high heat; cook steak for about 2 minutes per side or until medium-rare and outside is golden brown. Transfer to plate. Add onion and garlic to wok; stirfry for 2 minutes. Pour in remaining stock, stirring to scrape up brown bits from bottom of pan. Add green, red and yellow peppers, tossing until coated; cover and cook for 1 minute. Return beef to pan. Stir in oyster sauce mixture and bring to boil; cook for about 1 minute or until thickened. TIP: Dark soy sauce is darker and more viscous than light or ordinary soy sauce. It often contains molasses and is used in Chinese cooking to add more colour to dark meat dishes such as beef, lamb or venison. Some dark soy sauces come with added flavours, such as mushroom. If you can't find dark soy sauce, choose a good Japanese soy for the same rich flavour.

Contributor: Canadian Living Magazine - October, 1998

Yield: 4 servings

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