If you love pepper steak, then you'll love this colorful dish. Makes a nice presentation for a luncheon or summer picnic.
1 (2-lb) beef top round steak
1/4 cup soy sauce
1 tablespoon brown sugar
1 tablespoon cooking or dry sherry
2 teaspoons cornstarch
1-1/2 teaspoons salt
6 medium red, green or yellow peppers, washed and seeded and cut into 3/4-inch wide strips
3 medium onions, peeled and cut into 1/4-inch slices
6 tablespoons salad oil
2-1/2 teaspoons salt
1 garlic clove, peeled and crushed
1 tablespoon prepared mustard
1/4 teaspoon ground ginger (optional)
salt to taste
1. Cut round steak lengthwise in half. Then with knife held in slanting position, almost parallel to the cutting surface, slice across width of each half into 1/8 inch thick slices.
2. In a large bowl, toss well beef strips, soy sauce, brown sugar, sherry, cornstarch, ginger and 1-1/2 teaspoons salt; set aside.
3. In a 12-inch skillet, heat 2 tablespoons salad oil until hot but not smoking. Add peppers, 1/2 teaspoon salt and cook, stirring quickly and frequently, until tender-crisp about 4 minutes. With slotted spoon, remove peppers to medium bowl; set aside.
4. In same skillet, heat 2 more tablespoons of oil, add onions and 1/2 teaspoon salt and cook, stirring quickly and frequently, until tender-crisp, about 3 minutes. With slotted spoon, remove onions to small bowl; set aside.
5. In same skillet, heat another 2 tablespoons of oil, add garlic and beef and cook, stirring quickly and frequently until beef is lightly browned, about 3 to 4 minutes. Discard garlic and stir in prepared mustard.
6. On platter, arrange rows of peppers, onions and beef strips.
7. Serve warm or cover and refrigerate to serve cold later.
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