Ginger beef 2
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Sue Woodward | ||
| 1 | pounds | Flank steak; sliced thinly across the grain |
| 2 | tablespoons | Soy sauce |
| 2 | tablespoons | Dry sherry |
| 1 | tablespoon | Fresh ginger; minced |
| 1 | teaspoon | Garlic; minced |
| 1 | teaspoon | Sesame oil |
| 3 | tablespoons | Peanut oil; divided use |
| 1 | large | Yellow onion; julienned |
| 1 | Red bell pepper; julienned | |
| 1 | Green bell pepper; julienned | |
| Salt; to taste | ||
| Pepper; to taste | ||
| White rice; steamed | ||
Directions
ROCKY MOUNTAIN CUISINE
Mix soy sauce, sherry, ginger, garlic, and sesame oil for marinade.
Add the steak and marinate for 15 mins. Heat a lg. wok or skillet, and add 2 tbsp peanut oil.
Drain beef, reserving the marinade, and stir fry the beef for 1 min.
in peanut oil. Remove beef from the wok, and add 1 tbsp peanut oil to the wok and stir fry the vegetables for 1 minute. Add the beef and marinade, season with salt and pepper, and serve over steamed white rice.
Source: The Boulderado Hotel in Boulder, CO Submitted By JEFF PRUETT On 04-24-95