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Post by ellise on Oct 15, 2005 11:56:43 GMT 10
2 pounds flank steak, cut into 1 inch strips 1 Tbsp. rice wine or dry sherry 6 Tbsp. soy sauce 1 tsp. sugar 4 tsp. cornstarch 3 green peppers, seeded and cut into 1 inch squares 3 Tbsp. fresh grated ginger root. Vegetable oil for frying
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 Tbsp. 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 Tbsp. 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.
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