Superb Pepper Steak

My favorite pepper steak recipe. This is excellent with a savory mushroom risotto.

INGREDIENTS

2 lbs Sirloin Steak
4 T. Canola / Vegetable Oil
4 T. Butter / Margarine
2 Med. / 1 Lg. Green Bell Pepper(s), diced into 2" pieces
2 Med. / 1 Lg. Red Bell Pepper(s), diced into 2" pieces
1 Med. Yellow Onion, quartered, then cut each quarter in half lengthwise (making eight wedges), finally cut each eighth in half width wise
8 oz. White Button Mushrooms, sliced
1/3 C. Flour
1/2 C. Dry Sherry
1 can Beef Consomme
2 T. Tomato Paste
Black Pepper, freshly ground (to taste)
Salt (to taste)
Marinade Ingredients
1/4 C. Soy Sauce
1/4 C. Dry Sherry
1 T. Sugar

Directions

Using a meat mallet, hack the sirloin to 1/4" or less in thickness. Then cut the steak into 1" cubes.
Mix soy sauce, sherry, and sugar in a plastic bag and marinate the sirloin for about 30 or 40 minutes turning once halfway through.
Preheat a wok or large saute pan over high heat.
Once pan is really hot, add vegetable oil.
Add the cubed sirloin and sear on all sides. Season with salt and pepper.
Remove the sirloin to a bowl and cover with foil to keep warm.
Reduce heat to medium / medium-high.
Add butter and garlic to pan.
Once butter is melted, stir in peppers and onions.
Saute till both are tender and then add the mushrooms.
Continue sauteing for about 4 more minutes.
Sprinkle flour over vegetables and cook for about 1 minute.
Add sherry to deglaze pan, stirring vigorously to remove anything stuck to the bottom of the pan.
Add consomme to finish deglazing. Continue stirring and mixture will begin to thicken.
Add tomato paste and fresh ground black pepper and stir well.
Add the tenderloin back into the pan and stir so it is well coated with the sauce.
Reduce heat to low and simmer for about 5 minutes.