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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This wonderfully tender steak from Susan Adair of Somerset, Kentucky is a treat even for folks not watching their diet. When my mother-in-law shared the recipe, she said it cooks up in no time...and she was right! Susan says. Ingredients:
2 teaspoons sugar |
2 teaspoons cornstarch |
1/4 teaspoon ground ginger |
1/4 cup reduced-sodium soy sauce |
1 tablespoon white wine vinegar |
1 pound beef flank steak, thinly sliced |
2 medium green peppers, julienned |
1 teaspoon canola oil |
hot cooked rice, optional |
Directions:
1. In a large bowl, combine the sugar, cornstarch, ginger, soy sauce and vinegar until smooth. Add beef and toss to coat; set aside.
2. In a large skillet or wok, stir-fry green peppers in oil until crisp-tender, about 3 minutes. Remove with a slotted spoon and keep warm. Add beef with marinade to pan; stir-fry for 3 minutes or until meat reaches desired doneness. Return peppers to pan; heat through. Serve over rice if desired. Yield: 4 servings.
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