Chinese Green Pepper Steak in Garlic Sherry Sauce

Chinese night at the house doesn't have to mean buying expensive take-out and eating it at home. Make a Chinese Green Pepper Steak instead and serve the dish with steamed rice for a filling and colorful main dish. For variation to this recipe, try substituting yellow or red bell peppers for the green peppers, or even adding a couple of hot peppers for some spice.

The beef tenderloin cooks up very fast, and is very tender. You could also try chicken breast cubes instead for Chinese Green Pepper Chicken.

Chinese Green Pepper Steak

For the Ingredients:

1 pound beef tenderloin, see below for cutting instructions
1 1/2 tablespoons reduced sodium soy sauce
1/2 teaspoon Worcestershire sauce
2 green peppers
2 stalks of celery
4 tablespoons peanut or corn oil
2 teaspoons sherry wine
3 cloves garlic, halved
3 green onions, white and green parts, sliced on the diagonal
1 cup defatted and well flavored beef broth
2 tablespoons cornstarch
1/4 cup water

To cook the dish:

Cut the beef tenderloin into very thin slices on the bias, then into 2 inch pieces. Place the cut up beef in a mixing bowl and sprinkle with the soy sauce and Worcestershire sauce. Toss to coat the meat and set aside.

Cut the vegetables and place into mixing bowl. Cut the green peppers into large dice, about 1 inch size. Slice the celery into thin slices on the diagonal. Set aside.

Heat a large non-stick frying pan over medium high heat. Add one tablespoon of the oil. Saute the green pepper and the celery together for 2 minutes. Add in the sherry wine. Cook for another minute. Pour the vegetables into a bowl and reserve.

Add back to the same skillet the rest of the cooking oil. Increase the heat to high. Add the green onions and garlic and toss in the hot pan. Add in the beef slices and stir fry the beef for about a minute or two.

Pour in the beef stock and bring the mixture to a boil. Add back to the pan the sautéed green peppers and celery. The beef should be done by now.

Stir the water and the cornstarch together in a small mixing bowl. Add this to the pan and stir while the mixture comes to a boil. Continue to cook until the sauce in the pan begins to thicken up. Keep boiling the mixture until the beef is done as desired and the sauce is thickened.

Serve immediately over steamed rice.