| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Main dish, Beef, Chinese | 4 | Servings |
INGREDIENTS
| 1 | lb | Beef; tenderloin |
| 1 | ts | Sesame oil |
| 1 | tb | Soy sauce |
| 1/4 | ts | Garlic powder |
| 1/4 | ts | Ginger |
| 1/4 | ts | Cumin |
| 1 | c | Onion; slivered |
| 3/4 | c | Green bell pepper-(2 1/2" x |
| 3/4 | c | Yellow " " (2 1/2 in. x |
| 1 | c | Red bell pepper |
| 1 | c | Red bell pepper |
| 2 | tb | White wine vinegar directio |
INSTRUCTIONS
DIRECTIONS: Trim fat from (*I used beef) pork, and cut crosswise into 1/4 inch slices. Heat oil in a large non-stic skillet over high heat until hot. Add pork, soy sauce, and next 3 ingredients; stir fry 3 minutes or until pork is done. Remove pork mixture from skillet; set aside and keep warm. Place skillet over medium-high heat; add onion and bell peppers, and stir fry 5 minutes. Return pork mixture to skillet; add vinegar, and cook 1 minute. Yield: 4 servings. About 166 calories per 1 cup serving. My family absolutely l *I changed this from pork to beef in recipe and ingredient list. FROM: CATHERINE LESLIE (RSFH58B) Posted to MC-Recipe Digest V1 #264 Date: Mon, 28 Oct 1996 21:33:44 +0800 (HKT) From: Sweeney <sweeney@asiaonline.net>
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