Ingredients:
Oil for deep frying
Beef Mixture:
1 pound flank steak: cut against grain into slices (1/8" thick, 2" long)
1 tablespoon cornstarch
2 teaspoons brown sugar
1 pinch ground pepper
2 teaspoons sesame oil
1 tablespoons black soy sauce
1/2 pound green peppers, cut into 1/2 inch strips
1 teaspoon minced fresh ginger
1 teaspoon minced garlic
2 scallions: cut into 1-1/2 inch lengths, including some green part
Sauce Mixture (mix in a bowl):
1 teaspoon cornstarch
2 teaspoons brown sugar
2 tablespoons black soy sauce
2 tablespoons dry Sherry
1 tablespoon water
1. Heat oil in wok over high heat until it is hot but not smoking. Add beef mixture. Stir quickly to separate pieces, and blanch briskly until meat loses its redness. Remove beef from wok with a drainer or a slotted spoon and put in a bowl.
2. Remove all but 3 tablespoons oil from wok. Heat oil, then add peppers and stir-fry for about a minute. Remove peppers with a drainer or a slotted spoon to a bowl.
3. Keep wok over high heat. Add ginger, garlic, and scallions and lightly brown them. Return beef and peppers to wok and stir-fry for about 20 seconds to reheat. Stir in sauce mixture and cook until sauce is thickened. Put on a serving platter. Serve hot.
