Flank Steak With Peppers Stir Fry

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Title: FLANK STEAK WITH PEPPERS STIR FRY
Categories: Meats
Yield: 4 servings

1 lb Flank steak
3 tb Soy sauce; reduced sodium
3 tb Vegetable oil
4 ts Cornstarch
1 Bell pepper; red or green
1 Onion; medium sized
2 Celery; stalks
1/2 c Beef broth
1/4 ts Black pepper
5 Fresh ginger; slices 1/4"thk

Cut the steak with the grain into 2" wide strips, then
cut each strip across the grain into 1/4" slices. (You
will find the meat is easier to slice if you place it
in the freezer for a short while before slicing) In a
medium bowl, combine the steak with the soy sauce, 1
tb. of the oil and 2 ts. of the cornstarch. Stir to
coat the steak and set aside. Cut the pepper into thin
slivers. Cut the onion into 1/2" thick wedges.
Cut the celery on the diagonal into 1/2" slices. In
a small bowl, stir together the broth, black pepper
and the remaining 2 ts. cornstarch and set aside. In a
large skillet or wok, warm 1 tb of the oil over med.
high heat. When the oil is very hot, but not smoking,
add the beef and the marinade and stir-fry until the
beef is browned, but still slightly pink in the
center, 2 to 3 minutes. Transfer the beef to a plate
and set aside. Add the remaining 1 tb. of oil to the
skillet. Add the pepper, onion, celery and ginger, and
stir-fry until the onions begin to wilt, 2 to 3
minutes. Return the beef to the skillet. Stir the
broth mixture, add it to the skillet and bring the
liquid to a boil. Cook, stirring constantly, until the
vegetables are crisp-tender and the beef is cooked
through 2 to 3 minutes longer. Serve hot with steamed
rice. Do-Ahead Time savers: All of the vegetables can
be prepared ahead of time and refrigerated, covered
until ready to cook. The broth mixture can be made
well ahead and the beef can be mixed with its marinade
several hours ahead...in fact, I think it is better
when marinated for a time before the actual cooking.
Calories: 348 Protein: 23 gm Fat: 25 gm Carbo: 7 gm
Cholesterol: 59 gm Sodium: 653 gm. When I cook, I have
made it a habit to gather the ingredients, measure
them and set them aside, ready for the time when they
are needed. You will find that this is one of the
secrets of preparing good Oriental dishes, as they
usually contain many ingredients, lots of chopping,
and are cooked rather quickly. Barb

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