Ingredients
2 teaspoons cornstarch2 teaspoons sugar1/4 teaspoon ground ginger1/4 cup reduced-sodium soy sauce1 tablespoon cider or white wine vinegar1 pound beef flank steak, cut into 1/4-in.-thick strips2 teaspoons canola oil, divided2 medium green peppers, juliennedHot cooked rice, optional
Preparation
Mix first 5 ingredients until smooth. Add beef; toss to coat.
In a large skillet, heat 1 teaspoon oil over medium-high heat; stir-fry peppers until crisp-tender, 2-3 minutes. Remove from pan.
In same pan, heat remaining oil over medium-high heat; stir-fry beef until browned, 2-3 minutes. Stir in peppers. If desired, serve over rice.
