Peppered Stake

By KarenH

Ingredients

• 1 lb. lean boneless top round stake, completeley trimmed and partially frozen for easy slicing (about 30 to 45 minutes in the freezer)
• 2 cloves garlic, minced
• 2 T reduced-sodium soy sauce
• 2 t cornstarch
• 1 t dry sherry
• 1 T vegetable oil
• 2 medium red or green bell peppers, seeded and cut into 1/2 inch squares
• 1 t fresh ginger root, minced
• 2 c hot cooked white or brown rice

Details

Servings 4

Preparation

Step 1

Remove stake from freezer and slice diagonally across grain to make 1/4-inch strips; set aside. In medium bowl, combine garlic, soy sauce, cornstarch and sherry. Add the stake slices and toss to coat well. Cover and refigerate for up to six hours.
Heat oil in a wok or heavy skillet over high for one minute. Reduce heat to moderate. Add the pepper squared and stir-fry for two to three minutes. Remove peppers from pan and set aside. Add ginger, stir for a few seconds, then add the stake mixture. Stir-fry for three minutes, or until meat is no longer pink. Stir in peppers and serve immediately with rice.