| 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
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