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1. In large bowl, combine sugar, cornstarch, ginger, soy sauce and vinegar. Stir until smooth.
2. Add flank steak and toss to coat. Set aside.
3. Heat wok over medium high heat. Add vegetable oil and heat until almost smoking.
4. Add green peppers to wok. Stir fry green peppers until crisp tender, about 3 minutes.
5. Remove green peppers from wok with slotted spoon.
6. Add beef and marinade to wok. Stir fry until meat reaches desired doneness.
7. Return peppers to wok. Heat through.
8. Serve over hot cooked Chinese long grain white rice.
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