terrific dish when served over a bed of brown rice.
1 lb flank steak
2 tbsp lite soy sauce
2 tbsp seasoned
1/2 cup water
2 tsp ginger, ground
1 tsp garlic
10 slices (1" dia) fresh ginger root
8 large sized
2 tsp corn starch
Combine soy sauce, rice vinegar, water, ground ginger and ground
Defrost and slice meat into 1" strips.
the grain of the meat.
Put in refrigerator container and place in
refrigerator at least 20 minutes.
Peel ginger root, slice into thin
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.
vegetables are browned, add meat, liquid and all, to skillet or wok.
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
If so, add 1 tbsp water at a time until no burning will
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
Number of Servings: 4
by Beth J.
August 30, 2006
May 25, 2010 01:32 PM UTCviews: 0 3 people recommend this comments: 5
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