PT30M
Serves 4
Ingredients:
2 Tablespoons Seasoned Rice Vinegar
2 Tablespoons Soy Sauce
1 Teaspoon Garlic Powder
10 Slices Fresh Ginger Root
0.5 Cup Water
1 Pound Flank Steak
10 Slices Fresh Ginger Root
1 Piece Yellow Bell Pepper
2 Teaspoons Cornstarch
1 Medium Jalapeno
0.25 Cup Cilantro Leaves
1 Large Bunch Of Scallion
1 Piece Yellow Bell Pepper
Whisk together the rice wine vinegar, soy sauce, garlic, ginger and water in a bowl until well combine. Pour into a resealable plastic bag with the beef slices, and shake vigoursly to evenly coat the beef. Chill in the refrigerator for at least an hour to marinate.
Grease a cast iron skillet with a thin layer of cooking spray and heat over high heat. Sauté scallion and ginger root for about 1 minute, or until it is very fragrant. Stir in beef and stir-fry until browned. Stir in peppers and cook for another 4 minutes, stirring frequently.
Combine cornstarch with 2 teaspoons of water, to form a slurry, and pour over the beef and peppers mixture. Continue to cook for 1-2 minutes with constant stirring. Garnish with the sliced jalapenos and cilantro leaves, and serve with steamed rice.
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