Name: Beef and Green Pepper Stir-Fry
Ingredients: 2 1/2 tb Soy sauce; 1 tb Dry white wine; 1 tb Oriental sesame oil; 3 ts Cornstarch; 1 ts Minced peeled fresh ginger; 1 Garlic clove; minced; 1/2 lb Flank; or skirt steak, cut into thin strips; 1/4 c Canned beef broth; 6 tb Vegetable oil; 1 cn (8-ounce) sliced water chestnuts; drained; 1 sm Green bell pepper; thinly sliced; Freshly cooked rice

We need to learn how wrong it is to think of prayer as a way of getting something from God. People often think of prayer as a way of talking God into doing what they want Him to do. This is what lies behind 'name it and claim it' Christianity, the idea that I can influence God by offering the right kind of prayer. But that attitude ultimately leads to hell. As C. S. Lewis once observed, 'There are only two kinds of people in the end: those who say to God, ';Thy will be done,' and those to whom God says, in the end, ';Thy will be done.' All that are in Hell, choose it.' Besides, why would anyone want to change God's mind? The Bible says that His will is 'good, pleasing and perfect' (Rom. 12:2). Imagine what a mess our lives would be in if God always did what we wanted Him to do! For unlike God's will, our own wills are evil, displeasing, and imperfect.

Philip Graham Ryken

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains			1	Servings

INGREDIENTS

2 1/2	tb	Soy sauce
1	tb	Dry white wine
1	tb	Oriental sesame oil
3	ts	Cornstarch
1	ts	Minced peeled fresh ginger
1		Garlic clove; minced
1/2	lb	Flank; or skirt steak, cut into thin strips
1/4	c	Canned beef broth
6	tb	Vegetable oil
1	cn	(8-ounce) sliced water chestnuts; drained
1	sm	Green bell pepper; thinly sliced
		Freshly cooked rice

INSTRUCTIONS

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

A Message from our Provider:

“God is glorified by a thankful heart.”