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A restaurant-quality meal made in the comfort of your own home. Need I say more?
1 tablespoon cooking sherry, such as Tio Pepe
3 tablespoons Glicks Soy Sauce
2 tablespoons kosher Worcestershire sauce (fish-free), such as Tonnelli
2 cubes Gefen Frozen Garlic
1 tablespoon Gefen Maple Syrup
1/4 cup oil
salt, to taste
pepper, to taste
1 teaspoon cornstarch, dissolved in 2 teaspoons water
1 to 2 pounds pepper steak
1 teaspoon oil
1 red pepper, sliced
1 green pepper, sliced
1 small onion, sliced
rice
Combine all marinade ingredients and mix well. Add pepper steak and marinate at least two hours or up to overnight.
In a skillet, heat oil over medium flame. Add peppers and onions, and sauté for about three minutes, until soft. Remove from pan and set aside.
Remove meat from marinade (do not discard marinade) and pat dry with paper towel. On medium-high flame, in the same skillet, fry meat in batches, about one minute per side, and remove from skillet.
Pour marinade into the skillet. Bring to a boil and add vegetables and meat, stirring to combine. Reduce heat to medium-low and cook for about five minutes.
Serve over rice.
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