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.
- 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
- In a large bowl, combine the sugar, cornstarch, ginger, soy sauce and vinegar until smooth. Add beef and toss to coat; set aside.
- 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.
Originally published as Gingered Pepper Steak in Quick Cooking January/February 1999, p39
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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