6 cups hot cooked lo mein noodles (about 16 ounces uncooked)
How to Make It
Trim fat from steak. Cut steak diagonally with the grain into 2-inch-thick slices. Cut slices diagonally across the grain into thin strips. Combine steak, soy sauce, cornstarch, sherry, and sugar in a bowl; stir until well-blended. Cover and marinate in refrigerator 15 minutes.
Heat 1 tablespoon oil in a wok or large nonstick skillet over high heat. Add bell peppers, onion, salt, and crushed red pepper; stir-fry 1 minute. Remove bell pepper mixture from pan; set aside. Add remaining oil, steak mixture, and gingerroot to pan; stir-fry 2 minutes. Return bell pepper mixture to pan, and stir in water; stir-fry 1 minute. Serve with lo mein noodles.
Simple, wholesome, and delicious! This is a wonderful basic recipe. The only thing I added was sliced water chestnuts. Unfortunately, I over-salted, but that was my fault. Definitely something I will put in my rotation.
One of my favorite summer treats is pepper-steak with fresh, crunchy peppers. This recipe delivered! Based on other feed-back, I also doubled the sauce ingredients. I think I will add some garlic next time, but otherwise loved it! Served on brown rice, with a side of steamed broccoli.
I added an extra tablespoon of ginger and some red chile sauce - it was incredibly good! I also threw in some mushrooms and snap peas because I had them on hand. I doubled the sauce just in case there was too little and I am glad that I did - I love to have sauce to go over rice/noodles. We ate it with brown rice to make it more healthy and I wouldn't make it with noodles because it was great this way.
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