Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Full cut round steak,
Partially frozen
8 Dried hot red pepper pieces,
Cayenne or Japanese

--------------------------MARINADE-------------------------------
1 tb Dry vermouth
2 tb Soy sauce
1 1/2 tb Cornstarch
1 md Onion, sliced thinly
1 md Green pepper, sliced thinly

---------------------------SAUCE--------------------------------
2 tb Soy sauce
1/4 c Water
1 1/2 tb Cornstarch
1 tb Chili paste with garlic
1 tb Brown sugar
1 ts Worcestershire sauce
2 tb Dry vermouth
2 ts Toasted sesame seeds
4 tb Peanut or vegetable oil
3 c Cooked rice

--------------------------GARNISH-------------------------------
3 Green onions, chopped
1/2 c Beer nuts

Slice beef thin across grain.Mix marinade:add beef slices.Let stand
at room temperature 20 minutes.Mix sauce ingredients in small
bowl;set aside.Cut ends off hot red peppers;shake out seeds.Chop
skins into small pieces. Heat large non-stick skillet over high
heat.Add 2 tbsp. oil;swirl to coat pan.Add chopped hot red
peppers;stir until pepper skins turn black.Remove blackened skins
from oil.Add beef and marinade to hot oil.Stir-fry beef until beef
loses red color and is browned and has a satiny sheen.Remove from pan
into large bowl. Add 1 tbsp. oil to skillet and add onion.Stir-fry 1
to 1 1/2 minutes. Onion should be crisp-tender.Remove from pan to
bowl with beef mixture. Add 1 tbsp. oil to skillet;stir-fry green
pepper until bright green color,about 1 minute.Reduce heat to
medium.Add beef-onion mixture from bowl along with sauce mixture;cook
until sauce is thickened,about 3 minutes.Remove to serving
bowl.Sprinkle with chopped onion and beer nuts.Serve immediately with
rice.Makes
4 servings.

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