Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Beef flank or round steak |
| 4 tablespoons | Salad oil |
| ½ cup | Diagonally sliced carrots |
| ¼ cup | Green bell pepper,cut into |
| \N \N | Squares |
| ½ cup | Snow peas |
| ½ teaspoon | Ground ginger |
| 1 medium | Clove garlic,minced |
| 1 tablespoon | Cornstarch |
| 1 can | 10 1/2 oz. ready to serve |
| \N \N | French onion soup |
| 1 tablespoon | Cider vinegar |
| 1 teaspoon | Sugar |
Place steak in freezer until partially frozen for easier slicing.On a cutting board,slice beef,crosswise of grain,into ¼" wide strips. In a 10" skillet or wok over high heat with 3 tsp. hot oil,cook carrots and green bell pepper for 2 minutes,stirring quickly and frequently.
Add snow peas;stir fry 2 additional minutes.With a slotted spoon,remove vegetables to a plate. Add remaining oil,ginger,garlic and beef to skillet; stir fry until meat loses pink color,about 2 minutes. In a small bowl,blend cornstarch with soup;stir in vinegar and sugar.Gradually,stir into skillet;cook,stirring constantly until thickened. Return cooked vegetables to skillet;heat thoroughly.Serve over rice,if desired.Makes 2 servings.