Pepper Steak Carrie Sheridan

• 1 lb round steak, sliced very thin
• FOR MARINADE
• 4 tablespoons tamari soy sauce
• 4 tablespoons water
• 2 tablespoons red wine
• 4 tablespoons cornstarch
• 1 teaspoon brown sugar (or honey)
• 1 garlic clove, minced
• 1 dash ground ginger
• 1/4 teaspoon pepper (to taste)
• 4 green peppers, sliced lengthwise thinly
• 2 large onions, sliced lengthwise thinly
• 6 tablespoons safflower oil (for frying)
• 1 tablespoon water (for frying)

1. Marinate sliced round steak in soy sauce marinade for 1 hour.
2. Clean 4 peppers and 2 onions and slice lengthwise.
3. Fry peppers, onions and 1/2 tsp salt in 2 TBS safflower oil in a large skillet until tender.
4. Remove vegetables.
5. Add 4 TBS safflower oil and 1 TBS water to skillet and fry meat quickly.
6. Add vegetables and stir with spatula or wooden spoon, getting the good brown stuff off bottom of skillet.
7. Serve over cooked rice, on a roll or in a sub sandwich.
8. You can double the marinade ingredients if you want more sauce/goop -.
9. The wine helps the marinade absorb so well into the meat, yet you can't taste it at all.

thin, soy sauce, water, red wine, cornstarch, brown sugar, garlic, ground ginger, pepper, green peppers, onions, safflower oil, water

Taken from www.food.com/recipe/pepper-steak-carrie-sheridan-132111 (may not work)