Ginger Beef

A
terrific dish when served over a bed of brown rice.




INGREDIENTS

1 lb flank steak
2 tbsp lite soy sauce
2 tbsp seasoned
rice vinegar
1/2 cup water
2 tsp ginger, ground
1 tsp garlic
powder
10 slices (1" dia) fresh ginger root
8 large sized
scallions
2 tsp corn starch




DIRECTIONS

Combine soy sauce, rice vinegar, water, ground ginger and ground
garlic.
Defrost and slice meat into 1" strips.
Cut against
the grain of the meat.
Put in refrigerator container and place in
refrigerator at least 20 minutes.
Peel ginger root, slice into thin
wafers.
Dice them up with kitchen knife.
Wash scallions and
slice them into small wafers.
Heat iron skillet or wok to high
temperature (400 degrees) and spray with cooking spray.
When
vegetables are browned, add meat, liquid and all, to skillet or wok.
Stir,
focusing on browning all of the redness from the meat. The browning
and cooking of the meat takes about 10 minutes; be sure not to run out
of liquid.
If so, add 1 tbsp water at a time until no burning will
occur.
Mix corn starch in small amount of water at very end of
cooking. Pour slowly and stir quickly.
For a little extra cooking
time, turn down by half and let set, but don't leave it for more than 1
minute.


Number of Servings: 4