| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Meats, Main dish | 6 | Servings | |
INGREDIENTS
| 1/4 | c | Soy sauce |
| 2 | ts | Cornstarch |
| 1 | ts | Sugar |
| 1/2 | ts | Ginger |
| 1 | lb | Flank steak, trimmed cut in 2" x 1/8" strips |
| 3 | tb | Vegetable oil |
| 1 | md | Green pepper cut into thin strips |
| 20 | oz | Pineapple chunks, drained |
| 3 | c | Cooked rice |
INSTRUCTIONS
Mix soy sauce, cornstarch, sugar, and ginger. Coat meat with soy sauce mixture. Heat 1 tablespoon oil in a large frypan. Add green pepper strips. Cook for 2 minutes, stirring constantly. Remove green pepper from pan. Heat remaining 2 tablespoons oil. Add meat. Cook for 1 to 2 minutes, stirring constantly, until beef is lightly browned. Add green pepper and pineapple. Heat through. Serve over rice. NOTE: Steak is easier to cut when partially frozen. Calories per 3/4 cup serving: About 355 with rice Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usdafood.zip
A Message from our Provider:
“God cares”