Beef With Red and Green Peppers Chinese Style

• 2 medium-size sweet red peppers
• 2 medium-size green peppers
• 1 pound lean, tender beef, like fillet of beef or flank steak
• 2 tablespoons cornstarch
• 2 tablespoons dark soy sauce
• 1/4 teaspoon red hot-pepper flakes
• 1 cup corn or vegetable oil
• 1 cup coarsely chopped scallions
• 1 teaspoon chopped garlic
• 1 teaspoon sugar or honey
• 2 tablespoons dry sherry
• 2 tablespoons fresh or canned chicken broth
• Salt to taste, if desired

1. Core and remove the seeds from the red and green peppers.
2. Cut peppers into thin strips about 1 1/2 inches long.
3. Slice the meat across the grain into thin strips 1 1/2 to 2 inches long.
4. Place in a bowl and add the cornstarch, soy sauce and pepper flakes and 2 tablespoons of the oil.
5. (The oil keeps the meat from sticking together while cooking.)
6. Blend well and let stand 15 minutes.
7. Heat the remaining oil in a wok or skillet large enough to hold the ingredients.
8. When the oil is very hot add the meat and cook, stirring, about 30 seconds until separated.
9. Drain the meat in a sieve over a bowl to catch the drippings and reserve the oil.
10. Wipe out the wok and return 2 tablespoons of the oil to it.
11. Heat the oil and add the peppers, scallions and garlic.
12. Cook over high heat until crisp and tender, about 1 minute.
13. Add the sugar, wine, chicken broth and salt if desired.
14. Add the beef and cook quickly, stirring, until just heated through.
15. Serve immediately.

sweet red peppers, green peppers, lean, cornstarch, soy sauce, red hotpepper, corn, scallions, garlic, sugar, sherry, chicken broth, salt

Taken from cooking.nytimes.com/recipes/3855 (may not work)