snoleppard42

Beef with Ginger and Bell Peppers

For the Marinade:
2 tablespoons soy sauce
1 tablespoon dry sherry
4 teaspoons sesame oil
1/2 teaspoon sugar
1 teaspoon rice wine vinegar
1 pound flank steak, sliced against the grain, on an angle, cut into
4-x-1/2-inch strips

For the Stir-Fry:
3 tablespoons vegetable oil
2 medium cloves garlic, sliced
4 teaspoons peeled minced fresh ginger
3 bell peppers, 1 red, 1 yellow, and 1 green, seeded and cut into 1-inch
pieces
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 tablespoon soy sauce
1 teaspoon Chinese black vinegar or balsamic vinegar
1 teaspoon cornstarch dissolved in 1 tablespoon water

To make the marinade: In a medium bowl, whisk the ingredients together,
add the flank steak, stir to coat the meat, and marinate at room
temperature for 45 to 60 minutes.

To stir-fry: When ready to serve, heat a large skillet or wok. Heat 2
tablespoons of the oil and stir-fry the garlic and ginger over high heat
for 30 seconds. Add the peppers, stir-fry for 3 minutes, and season with
the salt and pepper. Transfer the peppers to a bowl and keep warm. Heat
the remaining oil in the pan, add the beef, and stir-fry over very high
heat for 2 to 3 minutes. Return the peppers to the pan, add the soy sauce
and vinegar, and combine with the beef. Add the dissolved cornstarch and
continue cooking for 1 minute, until the sauce begins to thicken. Transfer
to a platter and serve immediately


Source: RecipeFavorites Digest
Posted By: "Kathy" <twmiller@Depotltd.com>

From Ann In Fla


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