| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Beef, Oriental |
2 |
Servings |
INGREDIENTS
| 8 |
oz |
Beef flank or round steak |
| 4 |
tb |
Salad oil |
| 1/2 |
c |
Diagonally sliced carrots |
| 1/4 |
c |
Green bell pepper,cut into |
|
|
Squares |
| 1/2 |
c |
Snow peas |
| 1/2 |
ts |
Ground ginger |
| 1 |
md |
Clove garlic,minced |
| 1 |
tb |
Cornstarch |
| 1 |
cn |
10 1/2 oz. ready to serve |
|
|
French onion soup |
| 1 |
tb |
Cider vinegar |
| 1 |
ts |
Sugar |
INSTRUCTIONS
Place steak in freezer until partially frozen for easier slicing.On a
cutting board,slice beef,crosswise of grain,into 1/4" wide strips. In a 10"
skillet or wok over high heat with 3 tsp. hot oil,cook carrots and green
bell pepper for 2 minutes,stirring quickly and frequently. Add snow
peas;stir fry 2 additional minutes.With a slotted spoon,remove vegetables
to a plate. Add remaining oil,ginger,garlic and beef to skillet; stir fry
until meat loses pink color,about 2 minutes. In a small bowl,blend
cornstarch with soup;stir in vinegar and sugar.Gradually,stir into
skillet;cook,stirring constantly until thickened. Return cooked vegetables
to skillet;heat thoroughly.Serve over rice,if desired.Makes 2 servings.
A Message from our Provider:
“Jesus: He’s holding your atoms together”