Last night I made Chinese Pepper Steak Wraps (page 193)
1 tsp dry sherry
1 tbsp reduced sodium soy-sauce
1 tablespoon cornstarch
4 tablespoons peanut oil
1 tsp sugar
1/2 - 1 teaspoon red chile paste
10 oz. lean beef round steak cut into paper thin strips
1 green bell pepper, seeded and thinly sliced
1 medium onion, thinly sliced
4 (6 inch) fat-free flour tortillas
1. PREPARE THE MARINADE in a gallon-size zip lock bag: combine sherry, soy sauce, cornstarch, 2 teaspoons of the oil, the sugar and the chile paste. Add the beef. Seal the bag, squeezing out the air; turn to coat the beef. Refrigerate, turning the bag occasionally, at least one hour. Drain, reserving the marinade.
2. In a large nonstick skillet or wok, heat the remaining teaspoons of oil. Add the beef and the sauté until barely pink, 1-2 minutes. Transfer the beef to a plate.
3. In the skillet, sauté the bell peppers and the onion until soft, about 8 minutes, adding the reserved marinade after 4 minutes and cooking until it evaporates. Return the beef to the pan and cook, stirring gently, until heated through.
4. To assemble the wraps, soften the tortillas (20 seconds in microwave). Divide the beef and vegetables among the tortillas. Fold up the bottom edge of the tortilla, then the left and the right sides to enclose the filling.
The house smelled like a fancy restaurant. The marinade with the chile paste was like nothing I ever tasted before. This is going to have to be repeated in my house several times.
Past posts this subject: www.sparkpeople.com/mypa