Ingredients:
1 Pound(s) beef chuck
2 Ounce(s) soy sauce
1 Pound(s) garlic
1/2 Teaspoon(s) ground ginger
1/4 Cup(s) salad oil
1 green onion
1 Cup(s) red pepper
1 Tablespoon(s) cornstarch
1 Cup(s) water |
Directions: Cut beef across grain into thin strips 1/8-inch thick. Combine soy sauce, garlic and ginger. Toss and set aside while preparing vegetables. Heat oil in large frying pan or wok. Add beef and toss over high heat until browned. Taste meat. It if is not tender, cover and simmer 30 to 40 minutes over low heat. Turn heat up and add vegetables. Toss until vegetables are tender crisp, about 10 minutes. Mix cornstarch with water. Add to pan; stir and cook until thickened.
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