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“From Madison Middle School.”
READY IN:
26mins
SERVES:
4-6
YIELD:
1 recipe
UNITS:
US

Ingredients Nutrition

  • 1 lb flank steak, trimmed of all fat
  • 1 tablespoon chinese rice wine or 1 tablespoon dry sherry
  • 2 medium green peppers, seeded and chopped into squares
  • 4 slices , peeled fresh ginger (1-inch diameter and 1/8-inch thick)
  • 14 cup peanut oil
  • 3 tablespoons soy sauce
  • 1 teaspoon sugar
  • 2 teaspoons cornstarch

Directions

  1. With a sharp knife, cut the steak into strips 1 1/2" lengthwise, then crosswise into 1/4" slices. In a large bowl, mix the wine, soy sauce, sugar and cornstarch. Add the steak slices and toss with a large spoon to coat them thoroughly. The steak may be cooked at once, or marinated for as long as 6 hours. Place the green peppers, ginger and oil within easy reach. To cook: Set a 12" wok over high heat for about 30 seconds. Pour in a Tblsp. of oil, swirl it about in the pan and heat for another 30 seconds, turning heat down to moderate if oil begins to smoke. Immediately add the pepper squares and stir fry for about 3 min., or until tender, but still crisp. Scoop them out with a slotted spoon and set aside. Pour 3 Tblsp. oil into the pan and heat almost to the smoking point. Add ginger, stir for a few seconds, then drop in the steak mixture. Stir fry over high heat for about 2 minutes, or until the meat shows no sign of pink. Discard the ginger. Add the peppers and cook for 1 minute, stirring, then transfer the contents of pan to a heated platter and serve.

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