Prep 10 mins
Cook 30 mins
As to the puported "healthiness" of this recipe, I would point out that I garnered it from a 30-plus year-old newspaper clipping so don't hold me to that aspect. It is listed at 237 calories per serving, not counting the rice, and the recipe makes 4 servings. What I can tell you is that we like it and it tastes great. It's a nice supper for a change of pace.
- 1 lb flank steak
- 1⁄2 cup onion, sliced
- 3 large green bell peppers, chopped
- 1⁄4 cup soy sauce
- 1⁄4 cup dry sherry
- 1⁄3 cup water
- 1⁄2 teaspoon sugar
- 1⁄2 teaspoon ground ginger
- 1⁄8 teaspoon black pepper
- 1⁄8 teaspoon garlic powder
- 3 large fresh tomatoes, very ripe, roughly chopped
- 1 teaspoon cornstarch
- 2 teaspoons water, bottled
- 4 cups cooked white rice
- Slice the steak diagonally, against the grain, into 1/8-inch strips.
- Heat a large no-stick skillet and brown the meat quickly over very high heat. Set aside.
- Reduce heat to medium-high and add the onion and bell pepper into skillet and stir fry for one minute.
- Add the soy sauce, sherry and 1/3 cup of water. Stir in the seasonings and cover. Allow to cook for 3-4 minutes.
- Uncover and add tomatoes. Mix the cornstarch in the 2 teaspoons of spring water and add to the skillet. Stir and continue cooking for two more minutes.
- Serve by plating up the rice on the bottom, then the vegetable blend, then the steak strips on top.