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What You Need:
(To Serve: 4)
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2 tablespoon oil
1 clove garlic, minced
1 pound beef steak (flank preferred)
1½ tablespoons cornstarch
1 teaspoon sugar
½ teaspoon salt
½ teaspoon sherry wine
2 tablespoons soy sauce
1½ cups green pepper pieces
1 cup onion, cut into wedges
¼ teaspoon salt
¼ teaspoon chicken bouillon concentrate
1 tablespoon water
¼ cup bottled oyster sauce
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Translate this recipe:
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| How To Cook: |
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1. Remove all possible fat and membrane from the meat. Cut it into strips about 1½-inches wide along the grain line. Then cut each strip into very thin slices (1/8-inch) across the grain.
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2. Cut the green pepper into 1-inch squares. Cut the onion into edges measuring about ¾-inch across the outside edge. (Measure and then separate into layers.) Mince the garlic.
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3. Mix the 1½ tablespoons cornstarch, sugar, ½ teaspoon salt, wine and soy sauce in a bowl. Add the meat and stir well. Marinate the meat for 15 minutes, stirring several times.
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4. In a small dish, mix the ¼ teaspoon salt, chicken bouillon, water, and oyster sauce. When the meat is ready for cooking put the oil and garlic in a covered casserole and cook in the micro wave oven for 2 minutes.
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5. Stir in the meat to coat it with the oil (the marinade will all cling to the meat) and then cook, covered, stirring several times, for about 3 to 4 minutes or until the pink is just barely gone from the meat. Set the meat aside.
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6. Add the 1 tablespoon oil and the green peppers and onions to the casserole and cook, covered, for 2 minutes, stirring twice.
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7. Stir in the sauce mixture and continue cooking in the microwave oven for 1½ minutes. Stir in the meat. Cook, covered, stirring once, in the microwave oven for 2 minutes. Serve with rice.
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