Gingered Pepper Steak
By Jaymers
A restaurant tasting dish with beautiful color. Also great with chicken!
- 4
Ingredients
- 1/3 C soy sauce
- 2 tbsp cider vinegar
- 1 tbsp sugar
- 3/4 tsp ginger
- 1 tbsp cornstarch
- 1 lb flank steak cut into thin strips
- 1 green pepper, julienned
- 1 red pepper, julienned
- 1 tsp canola oil
Preparation
Step 1
1. 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.
2. Pour remaining soy sauce mixture into a large resealable plastic bag, add flank steak. Seal bag and turn to coat. The recipe says to refrigerate for 1-2 hours, but typically I just refrigerate for 15 minutes or so.
3. In a large nonstick skillet or wok coated with cooking spray or oil, stir fry peppers for 2 - 3 minutes or until crisp-tender; remove and keep warm.
4. Drain and discard the marinade from the steak.
5. In the same pan, stir fry beef in hot oil for 3 - 4 minutes or until no longer pink.
6. Stir reserved soy sauce mixture into the skillet and bring to a boil.
7. Cook and stir for 2 minutes or until the sauce thickens.
8. Return peppers to the pan and heat through.
9. Serve with rice if desired.