Pepper steak

I Love Asian cuisine, as you have probably noticed, if you've been reading my blog for any length of time. When I was a kid we had a Chinese restaurant down the road from us that we got take-out from every so often. (If you'll remember...take-out was a still a super-special-treat back in the 70's and 80's, we didn't get it that often and when we did... we though as kids we were living high-on-the-hog!) My two favorite things from this Chinese place-who's name has escaped me after so many years- was egg rolls, and Pepper Steak. I'll show you all, dear readers, how to make your own egg rolls another day. Today we dine on Pepper Steak!

Rainbow Pepper Steak

1 Red, 1 Yellow, 1 Orange, and 1 Green bell pepper-Seeded and cleaned
1 Lb. or whatever you have, of leftover roast beef or steak-cut to 1" strips
2 Tbs. Sesame oil

1 cup Chicken stock
2 Tbs. Soy sauce
1 Tbs. Fish sauce
2 Tbs. Oyster sauce
1 tsp. Grated ginger
1 Clove garlic- crushed
2 Tbs. Chinese rice wine, or dry white white
2 tsp. Corn starch

1 Bunch of green onions-thinly sliced into rings (use as much of the white part as you can too)

Brown the steak in a dry nonstick pan over medium high heat.

Cut the peppers into strips, and add with the sesame oil, to the steak in the saute pan.

Brown the peppers. Meanwhile, mix the next 8 ingredients together. Be sure to whisk the sauce mix thoroughly to be certain there are no lumps left in the cornstarch. Pour over the steak mixture, and allow to bubble and thicken.
Toss in the green onions and serve over steamed rice.

Bell peppers are packed with
several nutrients. They are a
good source of vitamin C,
thiamine, vitamin B6, beta
carotene, and folic acid. Bell
peppers also contain a large
amount of phytochemicals that
have exceptional antioxidant
activity. Those phytochemicals
include chlorogenic acid,
zeaxanthin, and coumeric acid.
When comparing the nutrient
values of the different bell
peppers, studies have shown
that red bell peppers have
significantly higher levels of nutrients than green. Red bell peppers also contain lycopene, which is a carotene that
helps to protect against cancer and heart disease.

Possibly due to their vitamin C and beta carotene content, bell peppers have been
shown to be protective against cataracts. Just like other nutrient-dense vegetables,
bell peppers contain many different powerful phytochemicals. Bell peppers have also
been shown to prevent blood clot formation and reduce the risk of heart attacks and
strokes probably due to their content of substances such as vitamin C, capsaicin, and
flavonoids. Although chili peppers contain a higher amount of those substances, bell
peppers should still be promoted especially for individuals with elevated cholesterol

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