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This flash-in-the-pan entrée is extra-easy to make

Preparation time: 15 minutes
Cooking time: 10 minutes

Serves: 4


1 pound flank steak, trimmed and sliced into thin strips
2 teaspoons canola oil, divided
2 medium green bell peppers, cut into ½â€ squares (about 2 cups)
4 thin slices fresh ginger or ¼ teaspoon ground ginger
1 cup hot cooked white rice

¼ cup soy sauce
1 tablespoon rice vinegar
2 teaspoons granulated sugar
2 teaspoons cornstarch


To prepare marinade, in a large bowl, combine soy sauce, vinegar, sugar, and cornstarch. Mix well. Add steak; toss to coat. In a large nonstick skillet or a wok, heat 1 teaspoon oil over medium-high heat until hot but not smoking. Add peppers; stir-fry until crisp-tender, about 3 minutes. Using a slotted spoon, place peppers on a plate. Heat remaining, oil in skillet. Add ginger; stir-fry for 30 seconds. Add steak with marinade. Stir-fry until steak is cooked through, about 2 or 3 minutes. Discard ginger. Return peppers to skillet; stir-fry until heated through, about 1 minute. Place hot rice on a serving platter. Spoon peppers and steak over rice. Serve immediately.


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