I also made some Korean Pancakes which I'll show you in another post.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi74rXWe7oTTta2gq5IO9jGP5hRq5Jr3opJxdEQi7ZQzsX9aQQQY8AZvnmeNlGjxKE0vi9ZgXkJB063UF9TGupwN8FDBKCzjok4180mTS600Y5JJXOHtw9YYq1ON0kfoHAyfR1p/s400/newrule.gif)
GINGERED PEPPER STEAK
Ingredients:
2 teaspoons sugar
2 teaspoons cornstarch
1/4 teaspoon ground ginger
1/4 cup soy sauce
1 tablespoon white wine vinegar
1 pound beef flank steak, thinly sliced
2 medium green peppers, cut in strips
1 teaspoon vegetable oil
Hot cooked rice
Directions:
In a large bowl, combine the sugar, cornstarch, ginger, soy sauce & vinegar until smooth. Add beef and toss to coat; set aside.
In a large skillet or wok, stir-fry the green peppers in oil till crisp/tender, about 3 minutes. Remove with a slotted spoon & keep warm.
Add the beef with marinade to pan; stir-fry 3 minutes or until meat reaches desired doneness. Return peppers to pan; heat through. Serve over hot cooked rice.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi74rXWe7oTTta2gq5IO9jGP5hRq5Jr3opJxdEQi7ZQzsX9aQQQY8AZvnmeNlGjxKE0vi9ZgXkJB063UF9TGupwN8FDBKCzjok4180mTS600Y5JJXOHtw9YYq1ON0kfoHAyfR1p/s400/newrule.gif)
Add the beef with marinade to pan; stir-fry 3 minutes or until meat reaches desired doneness. Return peppers to pan; heat through.
No comments:
Post a Comment