Prep 15 mins
Cook 30 mins
A tasty, simple, stir-fry from Chinese Cooking Class Cookbook.
- 2 1⁄2 tablespoons white vinegar
- 2 teaspoons sugar
- 1⁄2 teaspoon salt
- 4 ounces gingerroot, sliced
- 1 lb beef tenderloin
- 2 tablespoons sherry wine
- 2 teaspoons cornstarch
- 1 teaspoon soy sauce
- 3 tablespoons oil
- 1 green bell pepper
- 6 green onions
- 1 red chili pepper
- Combine vinegar, sugar, and salt in small glass or plastic bowl. Stir until sugar dissolves. Mix in ginger. Let stand 20 to 30 minutes, stirring occasionally.
- Cut meat across the grain into thin slices about 1 1/2-inches long. Combine sherry, cornstarch and soy sauce in medium glass or plastic bowl. Mix in meat. Let stand 20 minutes, stirring occasionally.
- Heat 2 tablespoons oil in wok over high heat. Add 1/3 of the meat, spreading slices out in wok so they do not overlap. Cook until meat is brown, 2 - 3 minutes on each side. Remove meat from pan. Repeat procedure twice with remaining meat.
- Remove seeds from green pepper. Cut green pepper into 1-inch pieces. Cut onions into 1-inch pieces.
- Heat remaining 1 tablespoon oil in wok. Add pepper, onions and ginger mixture with marinade to wok. Stir-fry until vegetables are crisp-tender, 2 to 3 minutes. Return meat to wok. Cook and stir until hot throughout. Garnish with chili.