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Gingered Pepper Steak


2 teaspoons
2 teaspoons
ground ginger
1/4 teaspoons
reduced-sodium soy sauce
1/4 cups
white wine vinegar
1 tablespoons
beef flank steak, thinly sliced
1 pounds
medium green peppers, julienned
2 pieces
vegetable oil
1 teaspoons
Hot cooked rice

Preparation mode:

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== Directions ==

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.