Recipe - Beef And Green Pepper Stir-Fry

2 One half tablespoon Soy sauce
1 tablespoon Dry white wine
1 tablespoon Oriental sesame oil
3 teaspoon Cornstarch
1 teaspoon Minced peeled fresh ginger
1 Garlic clove; minced
One half pound Flank; or skirt steak, cut
into thin strips
One fourth cup Canned beef broth
6 tablespoon Vegetable oil
1 cn (8ounce) cut or sliced up water
chestnuts; drained
1 small Green bell pepper; thinly
cut or sliced up
Freshly cooked rice

Combine 1 One half 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 stirfry 2 minutes. Remove
from wok. Heat remaining 3 tablespoons oil in wok. Add beef with marinade
and stirfry 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

Bon Appetit June 1990 Susan BishopSauter: Medfield, Massachusetts

Posted to EATL Digest by Jennie Craig jecraig@LANINC.COM on Apr 6,
1998