Recipe for Five-Pepper Stir-Fried Beef 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
1/2 cup Dark soy sauce
1 slc (1-2 inch thick) fresh ginger, peeled, grated
2 tbl Packed dark brown sugar
1/4 cup Dry sherry
2 x Cloves garlic, finely minced
1/4 lb Beef sirloin, 1/2-inch thick, partially frozen sliced very thin
2 tbl Unsalted butter
1/4 cup Vegetable oil
1 x : GREEN, RED & YELLOW BELL peppers, in thin strips
4 x Green onions, thinly sliced
1 lrg Leek, rinsed well, cut crosswise in 1/4-inch slice
1 tsp Caribe (crushed N. New Mexico hot red chile)
1 lb Fresh spinach, rinsed well, stemmed
1/4 cup Sliced pickled red cherry peppers
2 slc Capicola, chopped fine
Instructions:
Instructions: Combine soy sauce, ginger, brown sugar, sherry & garlic in shallow glass or stainless bowl. Add beef strips & stir well; let stand 2 hours at room temperature. To cook, melt butter in oil in a wok or very large, heavy skillet. When fat is very hot (so that a drop of water quickly sizzles & dances on the pan), add bell peppers, green onions & leek. Sprinkle with caribe. Stir-fry 5 minutes. Lift beef from marinade; add to pan & stir well, then add spinach & stir-fry 5 minutes longer. Stir in cherry peppers & capicola & cook until heated through. Serve over rice.

Makes 4-5
servings.

NOTE: Capicola is an Italian sausage similar to salami, though not as spicy.

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