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Serve over hot
cooked rice...
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½
lb |
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flank steak |
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2
tsp |
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cornstarch |
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1/2
tsp |
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granulated sugar |
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3 Tbs |
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soy
sauce |
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1
Tbs |
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water |
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3
Tbs |
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vegetable oil, separated |
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1
medium |
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onion, very thinly sliced |
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2
cups |
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thinly sliced vegetables |
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1
tsp |
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grated fresh ginger |
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1 |
Slice beef
against the grain into 2x1x½" pieces. |
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2 |
Combine
cornstarch, sugar, soy sauce, and water. Add to
beef. Set aside |
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3 |
Heat wok
until very hot. Reduce heat to moderate. Add 1
T. oil; add onions and vegetables; stir-fry for
2 minutes. Don't let them brown. Remove onions
and vegetables from the pan and set aside. |
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4 |
Heat wok to
very hot and add remaining 2 T. oil, ginger and
beef. Stir-fry until beef pieces separate and
just begin to change color. Add cooked
vegetables; stir to blend. Stir-fry about 1
minute, being careful not to overcook. |
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Servings: 4 |
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Cooking Tips |
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*Vegetable
suggestions: green bell pepper, broccoli, cauliflower,
zucchini, mushrooms, water chestnuts, green beans. |
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