CHINESE TRI-COLOR PEPPER STEAK

CHINESE TRI-COLOR PEPPER STEAK

PORTIONS: 3

INGREDIENTS

12 oz. (346 g.) top round beef thinly sliced strips and dried with a paper towel

3 tbsp. vegetable oil

1 minced garlic clove

1 tsp. minced ginger

1 red onion cut in squares

1½ green pepper cut in squares

1 yellow pepper cut in squares

1 orange pepper cut in squares

1 cup celery thinly sliced

1¼ cup beef broth

SAUCE

2 tbsp. cornstarch

3 tbsp. soy sauce

¼ cup beef broth

2 tbsp. rice wine or white wine

METHOD

Weight and cut all ingredients necessary for the recipe.

In a bowl, make the sauce mixing well the 4 ingredients of the recipe.

Heat a wok or frying pan with 1½ tbsp. vegetable oil and stir fry the onions for a minute. Add the rest of vegetables, ginger garlic and stir fry for 4 minutes. The vegetables should be a bit crunchy. Set aside.

In the same pan heat 1½ tbsp. vegetable oil and sear the beef.

Add 1¼ cup beef broth and cover let it cook for 8 minutes.

Stir in the sauce. Let it thick, cook for 1 minute.

Add and mix in the vegetables.

Serve immediately.