8 oz Beef flank or round steak
4 tb Salad oil
1/2 c Diagonally sliced carrots
1/4 c Green bell pepper,cut into
Squares 1/2 c Snow peas
1/2 ts Ground ginger
1 md Clove garlic,minced
1 tb Cornstarch
1 cn 10 1/2 oz. ready to serve
French onion soup 1 tb Cider vinegar
1 ts Sugar
Place steak in freezer until partially frozen for easier slicing.On a cutting board,slice beef,crosswise of grain,into 1/4″ wide strips. In a 10″ skillet or wok over high heat with 3 tsp. hot oil,cook carrots and green bell pepper for 2 minutes,stirring quickly and frequently. Add snow peas;stir fry 2 additional minutes.With a slotted spoon,remove vegetables to a plate. Add remaining oil,ginger,garlic and beef to skillet; stir fry until meat loses pink color,about 2 minutes. In a small bowl,blend cornstarch with soup;stir in vinegar and sugar.Gradually,stir into skillet;cook,stirring constantly until thickened. Return cooked vegetables to skillet;heat thoroughly.Serve over rice,if desired.Makes 2 servings.