Chinese Pepper Steak

Chinese pepper Steak

1 1/2 lbs flank steak  1 inch thick
2 cups green pepper cut into 1/2 inch wide strips
5 Tablespoons oil
1/2 cup coarsely chopped onion
1/2 teaspoon ground ginger
2 tablespoons corn starch
4 tablespoons soy sauce
3 tablespoons dry sherry
1/2 cup beef stock or water

1  Trim excees fat from steak
Cut diagonally across the grain into thin slices, then cut strips about 3 inches long

2  In large cast iron skillet , over mediun heat, stir fry green peppers in 2 tablespoons oil for  about 1 minute.
Cover skillet and simmer for about one more minute, Remove and  stir again

3  Add chopped onion and ginger. Sauté until transparent. push sautéed vegetables to one side.  Add additional oil as needed,
one tablespoon at a time . Stir fry quickly so no pink shows. repeat until all meat has been browned, Toss with vegetables

4  In small bowl combine cornstarch,soy sauce and sherry.  blend together slowly adding beef stock
Add this to cooked steak and vegetables stirring constantly, cook for 2 or 3 minutes over low heat adding stock if a thinner sauce is preferred

5  Remove from heat and transfer to a heated serving dish, to be served immediately