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Ingredients
2 Pounds flank steak, cut into 1 inch strips
1 Tablespoon rice wine or dry sherry
6 Tablespoons soy sauce
1 Teaspoon sugar
4 Teaspoons cornstarch
3 Green peppers, seeded and cut into 1 inch squares
3 Tablespoons fresh grated ginger root
Vegetable oil for frying
Instructions
Combine rice wine or sherry, soy sauce, sugar and cornstarch in a large bowl. Add steak strips and marinate for about 6 to 8 hours, stirring occasionally. Heat a large frying pan or wok, then add about 1 tablespoon of oil and bring to moderate heat. Add green pepper squares and stir-fry for a few minutes until crisp tender. Remove green pepper squares with slotted spoon and reserve. Add about 3 to 4 more tablespoons of oil to pan and bring to very high heat. Add ginger and cook for a few seconds; then add the steak mixture. Stir fry for about 4 to 5 minutes until meat is no longer pink. Add pepper squares and cook for a minute or so and then serve with hot rice.