Oriental beef

Yield: 6 servings

Measure Ingredient
¼ cup Soy sauce
2 teaspoons Cornstarch
1 teaspoon Sugar
½ teaspoon Ginger
1 pounds Flank steak, trimmed cut in 2\" x 1/8\" strips
3 tablespoons Vegetable oil
1 medium Green pepper cut into thin strips
20 ounces Pineapple chunks, drained
3 cups Cooked rice

Mix soy sauce, cornstarch, sugar, and ginger. Coat meat with soy sauce mixture. Heat 1 tablespoon oil in a large frypan. Add green pepper strips. Cook for 2 minutes, stirring constantly. Remove green pepper from pan.

Heat remaining 2 tablespoons oil. Add meat. Cook for 1 to 2 minutes, stirring constantly, until beef is lightly browned. Add green pepper and pineapple. Heat through. Serve over rice.

NOTE: Steak is easier to cut when partially frozen.

Calories per ¾ cup serving: About 355 with rice Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias

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