Beef Stir-Fry with Bell Peppers and Black Pepper Sauce for Two

subheading: GATHER YOUR INGREDIENTS:

2 teaspoons plus 2 tablespoons water

⅛ teaspoon baking soda

½ pound flank steak, trimmed, cut into 2- to 2 ½ inch strips with grain, each strip cut crosswise against grain into ¼-inch thick slices

1 ½ tablespoons soy sauce

1 ½ tablespoons dry sherry or Chinese rice wine

1 ½ teaspoons cornstarch

1 ¼ teaspoons packed light brown sugar

½ tablespoon oyster sauce

1 teaspoon rice vinegar

¾ teaspoon toasted sesame oil

1 teaspoon coarsely ground pepper

4 teaspoons vegetable oil

½ red bell pepper, stemmed, seeded, and cut into ¼-inch-wide strips

½ green bell pepper, stemmed, seeded, and cut into ¼-inch-wide strips

3 scallions, white parts sliced thin on bias, green parts cut into 2-inch pieces

2 garlic cloves, minced

2 teaspoons grated fresh ginger

View Nutritional Information i

subheading: KEY EQUIPMENT:

12-Inch Nonstick Skillets

Measuring Spoons

subheading: BEFORE YOU BEGIN:

The vegetables and aromatics can be prepared while the beef is marinating. Serve with steamed white rice.

Directions at americastestkitchen.com

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