Beef and Peppers

Ingredients

• 2 small Green, red, yellow, or orange bell peppers
• 1/4 cup Hoisin sauce
• 1/4 cup Dry sherry
• 2 tablespoons Reduced-sodium soy sauce
• 1 tablespoon Gingerroot chopped
• 2 Garlic cloves minced
• 1 1/2 pounds Lean beef cubes
• 3 Green onions sliced thin
• 1 tablespoon Cornstarch mixed with 2 Tbsp. cold water

Instructions

1. 1. Seed each pepper and cut each into 1-inch strips.
2. 2. In 3-quart casserole, stir together hoisin sauce, sherry, soy sauce, gingerroot and garlic. Add beef cubes and marinate 15 minutes.
3. 3. Add peppers and scallions to beef in casserole. Stir cornstarch mixture, then stir into beef and peppers.
4. 4. To stack cook, place in middle position and cook 30 minutes.
5. (To cook individually, cook on Medilum High (70%) 12-15 minutes until meat is tender and peppers are crisp-tender.)
6. **Use with Tupperware stack cooker