"A tasty, simple, stir-fry from Chinese Cooking Class Cookbook. You can also substitute flank steak but it won't be quite as tender."
- Serving Size: 1 (226.3 g)
- Calories 432.9
- Total Fat - 35 g
- Saturated Fat - 11.6 g
- Cholesterol - 79.4 mg
- Sodium - 753 mg
- Total Carbohydrate - 7.3 g
- Dietary Fiber - 2.2 g
- Sugars - 4.7 g
- Protein - 21.3 g
- Calcium - 39.2 mg
- Iron - 3 mg
- Vitamin C - 44.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Combine vinegar, sugar, and salt in small glass or plastic bowl.
Stir until sugar dissolves.
Mix in ginger. Let stand 20 to 30 minutes, stirring occasionally.
Cut meat across the grain into thin slices about 1 1/2-inches long.
Combine sherry, cornstarch and soy sauce in medium glass or plastic bowl.
Mix in meat. Let stand 20 minutes, stirring occasionally.
Heat 2 tablespoons oil in wok over high heat.
Add 1/3 of the meat, spreading slices out in wok so they do not overlap.
Cook until meat is brown, 2 - 3 minutes on each side.
Remove meat from pan.
Repeat procedure twice with remaining meat.
Remove seeds from green pepper. Cut green pepper into 1-inch pieces. Cut onions into 1-inch pieces.
Heat remaining 1 tablespoon oil in wok.
Add pepper, onions and ginger mixture with marinade to wok.
Stir-fry until vegetables are crisp-tender, 2 to 3 minutes.
Return meat to wok.
Cook and stir until hot throughout.
Garnish with chili.
No special items needed.