1 lb. flank steak
1 green pepper, shredded
1/2 c. onion, shredded
1 scallion, shredded
3 slices fresh ginger (in thin
1/2 tsp. sugar
1 tsp. salt
1 tsp. sesame seed oil
2 Tbsp. dark colored soy sauce
1 Tbsp. used oil
1/2 Tbsp. Chinese cooking wine
2 tsp. cornstarch
1 tsp. salt
Slice beef across the grain into very thin strips.
Marinate the beef in the sauce for at least 1/2 hour.
Heat 1 cup of oil in the wok until very hot. Quickly
stir-fry the beef for about 15 seconds, drain it and set aside.
Heat another 2 tablespoons oil in the wok until very
hot. Stir-fry the scallion and ginger; then add the pepper and
onion. Now add the beef, salt, sugar and sesame seed oil. Mix
well and serve hot. If desired, you may add a small amount of
hot chili paste.
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