Oriental Beef and Peppers


1 tablespoon cornstarch
1/4 cup cold water
3 pounds beef, cut into thin strips (top round or sirloin)
3 cloves garlic, minced
1 teaspoon powdered ginger
3/4 cup corn or peanut oil
2 tomatoes, peeled and cut into small wedges
2 green peppers, seeded and cut into julienne strips
2 onions, finely chopped
1 can consomme or beef bouillon
1 teaspoon sugar
1 teaspoon salt
1 tablespoon soy sauce
1/4 cup dry sherry


Mix the cornstarch and water into a smooth paste. Combine this mixture with the beef strips, garlic and ginger. Heat oil in a heavy skillet and add the meat mixture. Cook for 5 minutes over high heat, stirring constantly. Remove the meat, but leave the oil in the skillet. Reduce the heat to medium and cook the tomatoes, green peppers and onions in the hot oil for 2 minutes. (Vegetables must be crisp.)

Add the consomme or bouillon, sugar, salt, soy sauce and sherry, stirring constantly. Cook for 3 minutes. Add the meat and cook about 2 minutes, or until heated through. Serve immediately, with steamed rice.


Serves 8.

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