500 g of tenderloin steak cut into thin strips about 4 to 5 cm long
2 tablespoons of cornstarch
2 tablespoons of soy sauce
1 cup of oil
4 to 5 medium green peppers, seeded and cut into thin strips
3/4 teaspoon of brown sugar
1 tablespoon of sake or dry sherry wine
2 tablespoons of water
to taste salt
500 g of tenderloin steak cut into thin strips about 4 to 5 cm long
2 tablespoons of cornstarch
2 tablespoons of soy sauce
1 cup of oil
4 to 5 medium green peppers, seeded and cut into thin strips
3/4 teaspoon of brown sugar
1 tablespoon of sake or dry sherry wine
2 tablespoons of water
to taste salt
Place the beef in a bowl with cornstarch, soy sauce, and 2 tablespoons of oil
Let it rest for 10 minutes
Heat the remaining oil in a skillet and cook the beef, stirring well for 30 seconds until the pieces separate
Drain the beef in a colander over a bowl to reserve the oil
Add 2 tablespoons of reserved oil back into the skillet
Add the green pepper and cook for about 1 minute, stirring constantly until tender but still slightly crisp
Add brown sugar, wine or sake, water, and salt
Add the beef and stir quickly to heat through
Serve hot
Yields 4 to 8 servings.
