Ingredients:
1 lb boneless round steak
3 tablespoons soy sauce
1 tablespoon green onions, minced
1 tablespoon sherry wine
2 teaspoons cornstarch
1 teaspoon sugar
1 teaspoon ground ginger
1/4 cup peanut oil
2 large green peppers, cut in 1 inch squares
hot cooked rice
soy sauce
Directions:
Partially freeze steak; slice across grain into 2 x 1/4 inches strips and set aside.
Combine next 6 ingredients in a shallow container, mixing well; add steak.
Cover and refrigerate 1 to 4 hours or overnight.
Pour oil around top of preheated wok, coating sides; allow to heat at medium high (325 degrees) for 1 minute.
Add steak mixture; stirfry 2 to 3 minutes or until browned.
Reduce heat to low (225 degrees).
Stir in green pepper; cook 5 minutes, stirring constantly, until crisp-tender.
Serve over rice with additional soy sauce, if desired.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.