Chinese Green Pepper Steak
½-2/3 kilo (1 – 1 ½ lbs) sirloin or round steak, cut into thin strips
2 green or red peppers (or a combination) cut into thin strips
1 or 2 cloves of garlic
1 onion cut into strips or rings
2 stalks celery – sliced diagonally
(You can also add bamboo shoots, carrots or water chestnuts if you like)
180 ml (¾ cup) chicken broth
15 ml (1 tbsp) soy sauce (light/low sodium is better)
pinch of ginger and pepper
15 ml (1 tbsp) corn starch
2 tbsp sherry (optional)
500 g (2 cups) cooked rice (preferably brown rice)
Heat 2 tbsp (30 ml) oil in a skillet or wok. Place garlic in oil and cook for a couple of minutes, removing before they turn brown. Fry beef quickly, stirring constantly. After a couple of minutes, when the beef is cooked & brown, remove from wok.
Put vegetables in and cook 2-3 minutes, stirring often. Pour of any excess oil. Combine all ingredients for the sauce. Put the sauce in the pan with the veggies and turn up the heat to high. Stirring often, let the sauce boil and thicken. Turn down the heat and stir in the meat to heat through. Serve over rice.