Chinese Pepper Steak

• 1 lb boneless round steak
• 3 tablespoons soy sauce
• 1 tablespoon green onion, minced
• 1 tablespoon sherry wine
• 2 teaspoons cornstarch
• 1 teaspoon sugar
• 1 teaspoon ground ginger
• 1/4 cup peanut oil
• 2 large green peppers, cut in 1 inch squares
• hot cooked rice
• soy sauce

1. Partially freeze steak; slice across grain into 2 x 1/4 inches strips and set aside.
2. Combine next 6 ingredients in a shallow container, mixing well; add steak.
3. Cover and refrigerate 1 to 4 hours or overnight.
4. Pour oil around top of preheated wok, coating sides; allow to heat at medium high (325 degrees) for 1 minute.
5. Add steak mixture; stirfry 2 to 3 minutes or until browned.
6. Reduce heat to low (225 degrees).
7. Stir in green pepper; cook 5 minutes, stirring constantly, until crisp-tender.
8. Serve over rice with additional soy sauce, if desired.

boneless round steak, soy sauce, green onion, sherry wine, cornstarch, sugar, ground ginger, peanut oil, green peppers, rice, soy sauce

Taken from www.food.com/recipe/chinese-pepper-steak-93012 (may not work)