Oriental Beef
asian, chinese, main dish, meats
1/4 cup soy sauce
2 teaspoon cornstarch
1 teaspoon sugar
1/2 teaspoon ginger
1 lb flank steak, trimmed - cut in 2 x 1; /8 strips
3 tablespoon vegetable oil
1 medium green pepper - cut into thin strips
20 oz pineapple chunks, drained
3 cup cooked rice
Mix soy sauce, cornstarch, sugar, and ginger. Coat meat with soy sauce mixture. Heat 1 tablespoon oil in a large frypan. Add green pepper strips. Cook for 2 minutes, stirring constantly. Remove green pepper from pan.
Heat remaining 2 tablespoons oil. Add meat. Cook for 1 to 2 minutes, stirring constantly, until beef is lightly browned. Add green pepper and pineapple. Heat through. Serve over rice.
NOTE: Steak is easier to cut when partially frozen.
Calories per 3/4 cup serving: About 355 with rice
Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias
Yield: 6 servings