Chinese Pepper Steak Wraps

Chinese Pepper Steak Wraps

Prep Time: 15 minutes. Start to Finish: 2 hours. Serves 4

Ingredients:

1 tablespoon dry sherry

1 tablespoon low sodium soy sauce

1 tablespoon cornstarch

4 teaspoons peanut oil

1 teaspoon sugar

½-1 teaspoon red chile paste

10 ounces lean beef round steak, cut into paper-thin strips

1 green bell pepper, seeded and thinly sliced

1 red bell pepper, seeded and thinly sliced

1 medium onion, thinly sliced

4 flour tortillas

Directions:

To prepare the marinade, in a gallon-size zip-close plastic bag, combine the sherry soy sauce, cornstarch, 2 teaspoons of the oil, the sugar, and chili paste; add the beef. Seal the bag, squeezing out air; turn to coat the beef. Refrigerate, turning the bag occasionally, at least 1 hour Drain while reserving the marinade.

In a large nonstick skillet or wok, heat the remaining 2 teaspoons of oil. Add the beef and sauté until barely pink, 1 to 2 minutes. Transfer the beef to a plate.

In the skillet, sauté the bell peppers and onions until soft, about 8 minutes, adding the reserved marinade after 4 minutes and cooking until it evaporates. Return the beef to open the pan and cook, stirring gently, until heated through.

To assemble the wraps, warm the tortillas according to package direction, and divide the beef and vegetables among to tortillas.