| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Asian |
|
4 |
servings |
INGREDIENTS
| 1/4 |
c |
Light Soy Sauce |
| 1 |
tb |
White Wine Vinegar |
| 2 |
ts |
Granulated Sugar |
| 2 |
ts |
Cornstarch |
| 1/4 |
ts |
Ground Ginger |
| 1 |
lb |
Flank Steak; thinly sliced |
| 1 |
ts |
Vegetable Oil |
| 1 |
lg |
Green Bell Pepper; julienne |
|
|
Cooked Rice for Four; plain or Asian flavored |
INSTRUCTIONS
In a heavy durable plastic bag, blend together the soy sauce, white
wine vinegar, sugar, cornstarch, and ginger until smooth. Add the
thinly sliced flank steak and toss to coat.
Warm the vegetable oil in a heavy skillet or wok over medium-high
heat. Sauté or stir-fry the peppers for about 3 minutes, until
they're tender, yet crisp.
Add the beef with the marinade to the skillet or wok and cook until
the meat attains the desired degree of doneness.
Meanwhile, prepare the rice as directed on the manufacturer's
packaging. Serve over a bed of plain or flavored cooked rice for a
complete meal.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Jul 15, 1999, converted by MM_Buster
v2.0l.
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