Categories: Asian

Ingredients

• 2 tsp cornstarch
• 2 tsp sugar
• 1/4 tsp ground ginger
• 1/4 cup soy sauce
• 1 tbsp cider or white wine vinegar
• 1 lb. beef flank steak, cut into 1/4-inch thick strips
• 2 tsp canola oil, divided
• 2 medium green peppers, julienned
• Hot cooked rice

Directions

1. Mix first five ingredients until smooth. Add beef; toss to coat.

2. In a large skillet, heat 1 tsp oil over medium-high heat; stir-fry peppers until crisp-tender, 2-3 minutes. Remove from pan.

3. In same pan, heat remaining oil over medium-high heat; stir-fry beef until browned, 2-3 minutes. Stir in peppers. Serve over rice.

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