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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
3/4 lb flank steak |
1 teaspoon rice wine |
1 pinch sugar |
2 tablespoons soy sauce |
1 piece gingerroot, minced |
1/4 teaspoon pepper |
1 teaspoon cornstarch |
2 tablespoons oil |
1/4 cup chicken broth |
1 tablespoon soy sauce |
1 teaspoon sesame oil |
1 tablespoon sugar |
2 tablespoons ketchup |
1/2 cup oil |
12 green onions, sliced |
1 large green pepper, seeded, cut into strips |
2 ripe tomatoes, seeded, cut into wedges |
Directions:
1. Cut flank steak into thin strips about 2 inches long. In a large bowl, combine wine, sugar, soy sauce, ginger, pepper, cornstarch, and oil. Add meat strips and toss to coat. Let marinate for 30 minutes.
2. In a small bowl, combine the broth, cornstarch, soy sauce, sesame oil, sugar and ketchup; set aside.
3. Place wok over high heat and add 1/4 cup of oil. Stir fry beef for 2 to 3 minutes. Remove with a slotted spoon and transfer to a large bowl. Add remaining 1/4 cup of oil and heat. Add green onions and green pepper and stir fry for 1 minute. Add tomatoes and stir-fry for another minute. Add broth mixture and cook for 1 minute, or until it thickens slightly. Add beef and mix well.
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