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Beef and Green Pepper Stir-Fry recipe
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To make Beef and Green Pepper Stir-Fry you will need
Ingredients
| 2 1/2 | tablespoons | Soy sauce | | 1 | tablespoon | Dry white wine | | 1 | tablespoon | Oriental sesame oil | | 3 | teaspoons | Cornstarch | | 1 | teaspoon | Minced peeled fresh ginger | | 1 | | Garlic clove; minced | | 1/2 | pounds | Flank; or skirt steak, cut into thin strips | | 1/4 | cups | Canned beef broth | | 6 | tablespoons | Vegetable oil | | 1 | can | (8-ounce) sliced water chestnuts; drained | | 1 | small | Green bell pepper; thinly sliced | | | Freshly cooked rice |
Instructions
Combine 1 1/2 tablespoons soy sauce, wine, sesame oil, 2 teaspoons
cornstarch, ginger and garlic in medium bowl. Add beef and stir to coat.
Let stand 30 minutes. Combine broth, remaining 1 teaspoon soy sauce and
remaining 1 teaspoon cornstarch in small bowl.
Heat 3 tablespoons vegetable oil in wok or heavy large skillet over high
heat. Add water chestnuts and bell pepper and stir-fry 2 minutes. Remove
from wok. Heat remaining 3 tablespoons oil in wok. Add beef with marinade
and stir-fry until just cooked through, about 4 minutes. Return water
chestnuts and peppers to wok and mix well. Stir broth mixture. Add to wok
and cook until sauce boils and thickens, about 30 seconds. Serve with
freshly cooked rice.
2 to 4 servings
Enjoy your Beef and Green Pepper Stir-Fry
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Mon 14 Jul 2008
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