Sweet & sour beef stir fry
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Beef flank or round steak |
| 4 | tablespoons | Salad oil |
| ½ | cup | Diagonally sliced carrots |
| ¼ | cup | Green bell pepper,cut into |
| 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 |
| French onion soup | ||
| 1 | tablespoon | Cider vinegar |
| 1 | teaspoon | Sugar |
Directions
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.