Chinese Pepper Steak 3

Course : Beef Steak
Serves: 4 - 6
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2 tablespoons reduced-sodium soy sauce
2 tablespoons dry sherry
1 tablespoon asian sesame oil
1 teaspoon sugar
1/2 teaspoon hot chili oil or red pepper sauce
1 pound lean sirloin steak -- trimmed and sliced into 1/4-inch-wide strips
2 tablespoons olive oil -- divided
2 tablespoons minced fresh ginger
2 cloves garlic -- minced
2 medium green onions -- minced
8 ounces mushrooms -- sliced
1 medium green pepper -- cut into 1-inch pieces
1 medium red pepper -- cut into 1-inch pieces
1 medium yellow pepper -- cut into 1-inch pieces

Preparation / Directions:

1. Combine all marinade ingredients in small bowl. Add steak and toss well; Freeze in 1-qt. freezer bag. THAW OVERNIGHT IN FRIG- CONTINUE WITH RECIPE 2. Heat 1 tablespoon oil in wok or large skillet over high heat until almost smoking. Add ginger, garlic and green onions; cook 10 seconds. Add steak; stir fry until meat is no longer pink, 2 to 3 minutes. Transfer to plate. Add remaining 1 tablespoon oil to wok. When almost smoking, add mushrooms and peppers and stir-fry until tender-crisp, 2 to 3 minutes. Return meat to wok and heat through, 30 seconds. Makes 4 servings. Notes: Stir-frying gives your diet a twofold boost: It lets you cook quickly with a small amount of fat, and you can combine good-for-you foods and great flavors. Cooking time: 8 to 10 minutes Degree of difficulty: Moderate Low calorie

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