Directions

• In a small bowl, combine the soy sauce, vinegar, sugar and ginger. In
• another small bowl, combine the cornstarch and half of the soy sauce
• mixture until smooth; cover and refrigerate. Pour remaining soy
• sauce mixture into a large resealable plastic bag; add flank steak.
• Seal bag and turn to coat; refrigerate for 1-2 hours.
• In a large nonstick skillet or wok coated with cooking spray,
• stir-fry peppers for 2-3 minutes or until crisp-tender; remove and
• keep warm.
• Drain and discard marinade. In the same pan, stir-fry beef in hot oil
• for 3-4 minutes or until no longer pink. Stir reserved soy sauce
• mixture and stir into skillet. Bring to a boil; cook and stir for 2
• minutes or until thickened. Return peppers to the pan; heat through.
• Serve with rice if desired. Yield: 4 servings.