Beef With Ginger And Bell Peppers Recipe

• 2 Tbsp. soy sauce
• 1 Tbsp. dry sherry
• 4 tsp sesame oil
• 1/2 tsp sugar
• 1 tsp rice wine vinegar
• 1 lb flank steak sliced against grain on an angle, cut into 4" by 1/2" strips
• 3 Tbsp. vegetable oil
• 2 med garlic cloves sliced
• 4 tsp chopped peeled fresh ginger
• 3 x bell peppers, 1 red, 1 yellow, 1 green seeded, and cut into 1" pcs
• 1/4 tsp kosher salt
• 1/8 tsp freshly-grnd black pepper
• 1 Tbsp. soy sauce
• 1 tsp Chinese black vinegar or possibly balsamic vinegar
• 1 tsp cornstarch dissolved in
• 1 Tbsp. water

1. To make the marinade: In a medium bowl, whisk the ingredients together, add in the flank steak, stir to coat the meat, and marinate at room temperature for 45 to 60 min.
2. To stir-fry: When ready to serve, heat a large skillet or possibly wok.
3. Heat 2 Tbsp.
4. of the oil and stir-fry the garlic and ginger over high heat for 30 seconds.
5. Add in the peppers, stir-fry for 3 min, and season with the salt and pepper.
6. Transfer the peppers to a bowl and keep hot.
7. Heat the remaining oil in the pan, add in the beef, and stir-fry over very high heat for 2 to 3 min.
8. Return the peppers to the pan, add in the soy sauce and vinegar, and combine with the beef.
9. Add in the dissolved cornstarch and continue cooking for 1 minute, till the sauce begins to thicken.
10. Transfer to a platter and serve immediately.
11. This recipe yields 4 servings.

soy sauce, sherry, sesame oil, sugar, rice wine vinegar, vegetable oil, garlic, fresh ginger, bell peppers, kosher salt, black pepper, soy sauce, black vinegar, cornstarch, water

Taken from cookeatshare.com/recipes/beef-with-ginger-and-bell-peppers-82742 (may not work)