Chinese Pepper Steak

• Marinade:
• 1/4 cup soy sauce
• 2 tablespoons dry sherry
• 1 teaspoon sugar
• 2 teaspoons cornstarch (corn flour)
• 1/4 cup water
• 1 1/2 tsp. red pepper flakes
• Remaining Ingredients:
• 1 pound flank steak, diagonally sliced
• 4 tablespoons peanut or vegetable oil, divided
• 4 cloves garlic, chopped
• 2 teaspoons ginger root, peeled and grated
• 2 scallions, chopped
• 1 large onion, cut into bite-size pieces
• 2 green peppers, sliced
• 1 cup mushrooms, sliced
• 1 can (8 oz.) sliced water chestnuts

1. 1. Marinate steak for 15 minutes or more. Add oil to hot wok.
2. 2. Swirl and stir fry garlic, ginger and scallions for 30 seconds.
3. 3. With slotted spoon, reserving the marinade, add half the steak and stir fry for 3 minutes. Remove and set aside. Repeat with remaining steak.
4. 4. Add oil and stir fry onion, green peppers, mushrooms, and water chestnutes for 2 minutes.
5. 5. Push vegetables to sides of wok. Add marinade to center of wok and stir until thickened and bubbly.
6. 6. Blend in vegetables, add steak and heat thoroughly.
7. Serve with steamed rice and egg rolls.

marinade, soy sauce, sherry, sugar, cornstarch, water, red pepper, remaining ingredients, flank steak, peanut, garlic, ginger root, scallions, onion, green peppers, mushrooms, water

Taken from www.epicurious.com/recipes/member/views/chinese-pepper-steak-50158459 (may not work)