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Pepper Steak with Mushrooms

1 pound flank steak 
3/4 cup chicken broth 
2 1/2 tablespoons dry sherry 
2 teaspoons cornstarch mixed with 1 tablespoon water 
4 cloves garlic, crushed 
4 to 6 thin slices ginger root 
2 1.2 tablespoons vegetable oil 
4 ounces sliced mushrooms 
1 cup green pepper strips 
1/2 cup sliced onion 
1 can drained sliced water chestnuts 

In a small bowl, combine chicken broth, sherry, and cornstarch mixture. Set aside. 
In a large nonstick skillet, heat oil over medium low heat; sautégarlic and ginger until just barely brown. Discard the garlic and ginger. Add to the skillet the mushrooms, green pepper strips, and onion; sauté until just tender, about 3 minutes. Add water chestnuts and broth mixture. Cook until thickened. 

Meanwhile, season flank steak with salt and pepper. Broil about 4 inches from heat, turning to brown both sides. Broil to desired doneness. Slice steak diagonally across the grain, into very thin slices. 

Add sliced steak to vegetable mixture and cook just until heated through. Serve with rice or noodles.
Serves 4.