Combine 1 1/2 tablespoons soy sauce, wine, sesame oil, 2 teaspoons
cornstarch, ginger and garlic in medium bowl. Add beef and stir to coat.
Let stand 30 minutes. Combine broth, remaining 1 teaspoon soy sauce and
remaining 1 teaspoon cornstarch in small bowl.
Heat 3 tablespoons vegetable oil in wok or heavy large skillet over high
heat. Add water chestnuts and bell pepper and stir-fry 2 minutes. Remove
from wok. Heat remaining 3 tablespoons oil in wok. Add beef with marinade
and stir-fry until just cooked through, about 4 minutes. Return water
chestnuts and peppers to wok and mix well. Stir broth mixture. Add to wok
and cook until sauce boils and thickens, about 30 seconds. Serve with
freshly cooked rice.
2 to 4 servings
Bon Appetit June 1990 Susan Bishop-Sauter: Medfield, Massachusetts
Posted to EAT-L Digest by Jennie Craig <jecraig@LAN-INC.COM> on Apr 6,
1998
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