Peppered Beef or Pork has always been kind of a mystery to me, are we talking about the bell pepper or are we talking about the black pepper? Since I’ve not figured this out yet, tonight’s dinner included BOTH! This is a very simple dish that requires less than 30 minutes from start to finish. Due to my little girl’s request, the other dish was eggs and tomatoes, looking at the photos, I realize there are just too many reds and yellows on the table! Good thing the family could careless about color combination when it comes to food, hubby went for his second bowl of rice, and that always means this recipe is a keeper!

3/4 pound of pork tenderloin, sliced into thin stripes
1 red bell pepper, clean and cut into thin stripes
1 yellow bell pepper, clean and cut into thin stripes
1 stalk of green onion, slices into thin stripes
2 cloves of garlic, minces
4 thin slices of fresh ginger, cut into thin stripes
2 red hot pepper, seeded
2 tbsp cooking oil
Marinate:
dash of salt
1 tsp of corn starch
1 tbsp rice wine
1 tsp sesame oil
Sauce:
1 tbsp of light soy sauce (adjust to your taste)
2 tbsp of rice wine
1/2 tsp freshly ground pepper

Marinate the beef stripes with salt, corn starch, rice wine and sesame oil. Set aside for 10-15 minutes
Heat up 1 tbsp of oil, toss in minced garlic, swirl around until fragrant, pour the marinate pork in, stir fry until meat is no longer pink, take them out of the wok and set aside
Heat up the remaining oil, toss in green onion, ginger and red pepper, when fragrant, toss in bell pepper stripes, stir fry for about 2-3 minutes. Then add the cooked pork and ingredients for sauce, cook for another 1-2 minutes until bell peppers are tender but still a little crunchy. Serve with white rice.