Sweet And Sour Beef Stir Fry
beef, chinese, pies
8 oz beef flank or round steak
4 tablespoon salad oil
1/2 cup diagonally sliced carrots
1/4 cup green bell pepper,cut into
1 squares
1/2 cup snow peas
1/2 teaspoon ground ginger
1 medium clove garlic,minced
1 tablespoon cornstarch
1 can 10 1/2 oz. ready to serve
1 french onion soup
1 tablespoon cider vinegar
1 teaspoon sugar
Place steak in - Freezer until partially frozen for easier slicing.On a cutting board,slice beef,crosswise of grain,into 1/4" wide strips. In a 10" skillet or wok over high heat with 3 tsp. hot oil,cook carrots and green bell pepper for 2 minutes,stirring quickly and frequently. Add snow peas;stir fry 2 additional minutes.With a slotted spoon,remove vegetables to a plate. Add remaining oil,ginger,garlic and beef to skillet; stir fry until meat loses pink color,about 2 minutes. In a small bowl,blend cornstarch with soup;stir in vinegar and sugar.Gradually,stir into skillet;cook,stirring constantly until thickened. Return cooked vegetables to skillet;heat thoroughly.Serve over rice,if desired.Makes 2 servings.
Yield: 2 servings