1/4 cup light soy sauce
1 tbsp rice wine vinegar
2 tsp sugar
2 tsp cornstarch
1 lb flank steak, trimmed and sliced into strips
2 tsp canola oil, divided
2 green bell peppers, cut into 1-inch squares
4 thin slices fresh ginger
1 cup cooked white rice
1. To prepare marinade, in a large bowl, combine soy sauce, vinegar, sugar and cornstarch and mix well.
2. Add steak; toss to coat.
3. In a large nonstick skillet or a wok, heat 1 teaspoon oil over medium-high heat until hot.
4. Add peppers and stir-fry until crisp-tender, about 3 minutes.
5. Using a slotted spoon place peppers on a plate.
6. Heat remaining oil in skillet and add ginger.
7. Stir-fry for 30 seconds.
8. Add steak with marinade.
9. Stir-fry until steak is cooked through, about 2 to 3 minutes.
10. Discard ginger and return peppers to skillet.
11. Stir-fry until heated through, about 1 minute.
12. Place hot rice on a serving platter.
13. Spoon peppers and steak over rice.
Based on individual serving.
Calories: 339
Total Fat: 13 g
Carbohydrates: 17 g
Protein: 33 g
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Source: Jeanette
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