Oriental beef
6 servings
Ingredients
| Quantity | 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 |
Directions
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