Red and Green Pepper Steak
- 1 tbsp reduced-sodium soy sauce
- 1 tbsp sherry
- 1 tbsp white vinegar
- 1 tsp minced fresh ginger
- 3/4 lbs bonesless top round steak, cut against the grain into finger-size stripes
- 1 tbsp peanut or cocout oil
- 1 1/2 tsp Oriental o sesame or peanut oil
- 2 cloves garlic, minced
- 1/4 lb mushrooms, quartered
- 1 small yellow onion, sliced thin
- 1 meduim-size sweet red pepper, cored, seeded, and sliced lengthwise into strips about 1/4 inch wide
- 1 medium-size sweet green pepper, cored, seeded, and sliced lengthwise into strips about 1/4 inch wide
- 2/3 cup low-sodium beef broth
- 2 tsp medium-size cucumber, peeled halved, seeded, and chopped
- In a medium-size bow, combine the soy sauce, sherry, and ginger. Add the steak and toss well to coat.
- In a heavy 12-inch skillet, heat 1 1/2 of the peanut oil and all of the sesame oil over moderately high heat about 1 minute, Drain the steak, reserving the marinade; add the steak to the skillet and cook, stirring once or twice, until no longer pink - about 1 minute. Using a slotted spoon, transfer the steak to a platter.
- Add the remaining peanut oil and the garlic, mushroom, onion, green pepper, and red pepper to the skillet, and cook, stirring, for 1 minute. Cover, reduce the heat to moderate, and cook until the vegetables are tender but still crisp.
- Combine the marinade with the beef broth and cornstarch; stir into the skillet and cook, stirring, until the sauce has thickened - about 1 minute. Return the steak and any juices to the skillet; cook and stir just until heated through. Transfer to a heated platter and serve with rice.