Beef With Red and Green Peppers Chinese Style

Ingredients

• 2 medium-size sweet red peppers
• 2 medium-size green peppers
• 1 pound lean, tender beef, like fillet of beef or flank steak
• 2 tablespoons cornstarch
• 2 tablespoons dark soy sauce
• ¼ teaspoon red hot-pepper flakes
• 1 cup corn or vegetable oil
• 1 cup coarsely chopped scallions
• 1 teaspoon chopped garlic
• 1 teaspoon sugar or honey
• 2 tablespoons dry sherry
• 2 tablespoons fresh or canned chicken broth
• Salt to taste, if desired

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    719 calories; 60 grams fat; 9 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 30 grams polyunsaturated fat; 15 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 27 grams protein; 71 milligrams cholesterol; 590 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Core and remove the seeds from the red and green peppers. Cut peppers into thin strips about 1 1/2 inches long.
2. Slice the meat across the grain into thin strips 1 1/2 to 2 inches long. Place in a bowl and add the cornstarch, soy sauce and pepper flakes and 2 tablespoons of the oil. (The oil keeps the meat from sticking together while cooking.) Blend well and let stand 15 minutes.
3. Heat the remaining oil in a wok or skillet large enough to hold the ingredients. When the oil is very hot add the meat and cook, stirring, about 30 seconds until separated. Drain the meat in a sieve over a bowl to catch the drippings and reserve the oil.
4. Wipe out the wok and return 2 tablespoons of the oil to it. Heat the oil and add the peppers, scallions and garlic. Cook over high heat until crisp and tender, about 1 minute. Add the sugar, wine, chicken broth and salt if desired. Add the beef and cook quickly, stirring, until just heated through. Serve immediately.

30 minutes