| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 1 | Servings | |
INGREDIENTS
| 1 | lb | Flank steak |
| 2 | tb | Soy sauce |
| 1 | tb | Sherry |
| 1 | tb | Honey |
| 1 | ts | Cornstarch |
| 2 | Minced garlic cloves | |
| 1/4 | ts | Ground ginger |
| 1 | Pack (6oz) snow peas | |
| 2 | md | Carrots |
| 3 | Green onions | |
| 4 | tb | Corn oil |
| 1/2 | ts | Salt |
| 1/4 | ts | Crushed red pepper |
INSTRUCTIONS
Roll up steak, jellyroll fashion, lengthwise along grain of meat. Cut 1/4" thick slices, across grain, forming long, thin shreds. Mix together soy sauce, sherry, honey, cornstarch, garlic & ginger in med bowl. Add meat & toss to coat evenly; set aside. Cut snow peas in half lengthwise; cut carrots & green onions into 1 1/2" long matchstick style shreds. Heat 2 Tbls. corn oil in large skillet or wok over med high heat; add peas, carrots & onion; cook, stirring quickly, 3 minutes or until tender crisp. Add salt. Remove vegetables from skillet. Heat remaining oil over med high heat; add meat & cook, stirring quickly, 3 minutes or until meat loses pink color. Add pepper; return to skillet & toss together. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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