Ingredients
-2 1/2 tablespoons soy sauce
-1 tablespoon dry white wine
-1 tablespoon oriental sesame oil
-3 teaspoons cornstarch
-1 teaspoon minced peeled fresh ginger
-1 garlic clove, minced
-1/2 pound flank, or skirt steak, cut into thin strips
-1/4 cup canned beef broth
-6 tablespoons vegetable oil
-1 8-ounce can sliced water chestnuts, drained
-1 small green bell pepper, thinly sliced
-Freshly cooked rice
Preparation
-Combine 1 1/2 tablespoons soy sauce, wine, sesame oil, 2 teaspoons cornstarch, ginger and garlic in medium bowl. Add beef and stir to coat. Let stand 30 minutes. -Combine broth, remaining 1 teaspoon soy sauce and remaining 1 teaspoon cornstarch in small bowl. -Heat 3 tablespoons vegetable oil in wok or heavy large skillet over high heat. Add water chestnuts and bell pepper and stir-fry 2 minutes. Remove from wok. -Heat remaining 3 tablespoons oil in wok. Add beef with marinade and stir-fry until just cooked through, about 4 minutes. -Return water chestnuts and peppers to wok and mix well. Stir broth mixture. Add to wok and cook until sauce boils and thickens, about 30 seconds. -Serve with freshly cooked rice.
