Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Flank steak 1 Onion; medium sized
3 tb Soy sauce; reduced sodium 2 Celery; stalks
3 tb Vegetable oil 1/2 c Beef broth
4 ts Cornstarch 1/4 ts Black pepper
1 Bell pepper; red or green 5 Fresh ginger; slices 1/4"thk

Cut the steak with the grain into 2" wide strips, then cut each strip
across the grain into 1/4" slices. (You will find the meat is easier to
slice if you place it in the freezer for a short while before slicing) In a
medium bowl, combine the steak with the soy sauce, 1 tb. of the oil and 2
ts. of the cornstarch. Stir to coat the steak and set aside. Cut the
pepper into thin slivers. Cut the onion into 1/2" thick wedges.
Cut the celery on the diagonal into 1/2" slices. In a small bowl, stir
together the broth, black pepper and the remaining 2 ts. cornstarch and set
aside. In a large skillet or wok, warm 1 tb of the oil over med. high heat.
When the oil is very hot, but not smoking, add the beef and the marinade
and stir-fry until the beef is browned, but still slightly pink in the
center, 2 to 3 minutes. Transfer the beef to a plate and set aside. Add
the remaining 1 tb. of oil to the skillet. Add the pepper, onion, celery
and ginger, and stir-fry until the onions begin to wilt, 2 to 3 minutes.
Return the beef to the skillet. Stir the broth mixture, add it to the
skillet and bring the liquid to a boil. Cook, stirring constantly, until
the vegetables are crisp-tender and the beef is cooked through 2 to 3
minutes longer. Serve hot with steamed rice. Do-Ahead Time savers: All of
the vegetables can be prepared ahead of time and refrigerated, covered
until ready to cook. The broth mixture can be made well ahead and the beef
can be mixed with its marinade several hours ahead...in fact, I think it is
better when marinated for a time before the actual cooking. Calories: 348
Protein: 23 gm Fat: 25 gm Carbo: 7 gm Cholesterol: 59 gm Sodium: 653 gm.
When I cook, I have made it a habit to gather the ingredients, measure them
and set them aside, ready for the time when they are needed. You will find
that this is one of the secrets of preparing good Oriental dishes, as they
usually contain many ingredients, lots of chopping, and are cooked rather
quickly. Barb

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