Beef and green pepper stir-fry

1 Servings

Ingredients

QuantityIngredient
tablespoonSoy sauce
1tablespoonDry white wine
1tablespoonOriental sesame oil
3teaspoonsCornstarch
1teaspoonMinced peeled fresh ginger
1Garlic clove; minced
½poundsFlank; or skirt steak, cut into thin strips
¼cupCanned beef broth
6tablespoonsVegetable oil
1can(8-ounce) sliced water chestnuts; drained
1smallGreen bell pepper; thinly sliced
Freshly cooked rice

Directions

Combine 1½ tablespoons soy sauce, wine, sesame oil, 2 teaspoons cornstarch, ginger and garlic in medium bowl. Add beef and stir to coat.

Let stand 30 minutes. Combine broth, remaining 1 teaspoon soy sauce and remaining 1 teaspoon cornstarch in small bowl.

Heat 3 tablespoons vegetable oil in wok or heavy large skillet over high heat. Add water chestnuts and bell pepper and stir-fry 2 minutes. Remove from wok. Heat remaining 3 tablespoons oil in wok. Add beef with marinade and stir-fry until just cooked through, about 4 minutes. Return water chestnuts and peppers to wok and mix well. Stir broth mixture. Add to wok and cook until sauce boils and thickens, about 30 seconds. Serve with freshly cooked rice.

2 to 4 servings

Bon Appetit June 1990 Susan Bishop-Sauter: Medfield, Massachusetts Posted to EAT-L Digest by Jennie Craig <jecraig@...> on Apr 6, 1998