Gingered Pepper Steak

Quick and tasty…

Grocery List:
2 tsp. sugar
2 tsp. corn starch
¼ tsp. ground ginger
¼ c. soy sauce
1 tbs. white wine vinegar
1 lb. beef flank steak, thinly sliced*
2 medium green peppers (I've used one green and one red for color, not necessary though.)
1 tbs. cooking oil.

Instructions:
In a large bowl, combine sugar, cornstarch, ginger, soy sauce and vinegar. Mix well, add the beef and set aside.

In a large skillet, cook the green peppers in your cooking oil for about 3 minutes. Don’t overcook them until they are droopy! Remove peppers with a slotted spoon and keep warm. (I usually put them on a plate and set them in the microwave, without turning the microwave on.) Add beef from your bowl with marinade to the skillet. Cook for about 3 minutes (or done to your liking). Return the peppers to the pan, stir together until heated through.

Notes
*Increase the amount of meat to feed more people/the higher quality of beef you use will impact the quality of the meal.

I usually cook this with instant rice as a side. ½ cup of rice per person that I am cooking for.

Source:
Taste of Home Cookbook