Chinese Pepper Steak

November 26, 2013

113

1 pound flank steak (sliced)
Marinade:
1/4 cup soy sauce
2 tablespoons dry sherry or rice wine vinegar
1 teaspoon sugar
1/4 cup water
2 teaspoon corn starch
2 tablespoons vegetable oil
Vegetables:
2 teaspoons ginger root (chopped or grated)
2 scallions (chopped)
2 tablespoons vegetable oil (for cooking)
1 large Onion (sliced)
2 green bell peppers (sliced)
4 garlic cloves (chopped)
1 8oz can of sliced mushrooms (drained) or fresh sliced mushrooms

Marinate your sliced steak for about 20 minutes to a half hour. Add oil to your pan (I use a wok). Add garlic, ginger, and scallions. Stir fry for about 30 seconds. Now take a slotted spoon, add half of the steak, and stir fry for 3 minutes. Remove from pan and set aside. Repeat with the remaining half. (note- you need to reserve the marinade, as it is used to make the delicious sauce at the end.) Add oil and stir fry mushrooms, onion, and pepper for 2 minutes. Push vegetables to the sides of your pan. Pour marinade into the center and stir fry until thickened and bubbly. Blend in vegetables, add steak and heat thoroughly. Serve on top of white rice.

Nutritions

Calories
175

Sodium
539mg
22% DV

Fat
9g
14% DV

Protein
14g
28% DV

Carbs
8g
2% DV

Fiber
2g
11% DV