Easy and Yummy Pepper Steak

A Chinese-American dish of stir-fried beef and bell peppers.

There are important points to remember in stir-frying.

1. All your ingredients need to be assembled ahead of time.  And separated in bowls.  The process goes really fast so make sure before you start that everything is ready.
2. Cut your ingredients uniformly and neatly.  It will add to the aesthetics of the dish and make it more inviting and pleasing.  I am obsessed with presentation.  Because we eat with our eyes first.  So make the effort to make it look appealing.
3. Dry your ingredients.  A small amount of moisture can cause a lot of oil splattering.  And believe me you don’t want that.
4. Stir-frying requires high heat.  Your wok needs to be hot before you even add the oil.  And this is crucial.  The success of your stir-frying will depend on this factor.  The ingredients will just glide in your pan and cook beautifully.
5. And in most stir-fried dishes, there is a sauce or gravy.  So have your slurry ready (cornstarch and water mixture) as well as your broth to produce that delectable sauce that goes very well with rice.

INGREDIENTS

• 1/2 pound beef (round, sirloin, flank), sliced thinly across the grain
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 medium onion, chopped
• 1 teaspoon freshly grated ginger
• 1 large tomato, diced
• 1/2 green bell pepper
• 1/2 red bell pepper
• 1 cup fresh white mushrooms, quartered
• 1 cup beef broth (or 1 beef bouillon cube dissolved in 1 cup water)
• Salt & pepper to taste
• 2 tablespoons cornstarch, dissolved in 1/4 cup cold water
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce

INSTRUCTIONS

1. Season the beef with salt and pepper.  Heat your wok until smoking.  Add 1 tablespoon oil.  Quickly stir-fry the beef about 1 minute.  Remove and set aside.
2. Add the other tablespoon oil.  Stir-fry garlic, onions and ginger.
3. Add the tomatoes, mushrooms and bell peppers.  Stir-fry for 1-2 minutes
4. Pour in beef broth and let boil.  Add soy sauce and oyster sauce.
5. Return beef to the wok.  Mix together and cook for 2 minutes more.
6. Add slurry (cornstarch and water mixture).  Cook until sauce has thickened.  Add more broth if you want more sauce or if too thick.

Enjoy =)

Credits to: m.facebook.com/bellahskitchen