1 pound flank steak, trimmed of all fat
1 TBLE chinese rice wine or pale dry sherry
3 TBLE soy sauce
1 teas sugar
2 teas cornstarch
2 med size green peppers, seeded, deribbed and cut into 1/2″ squares
4 slices peeled fresh ginger, about 1 ” in diameter and 1/8″ thick
1/4 cup flavorless oil (canola ok)
With a cleaver or sharp knife, cut flank steak lengthwise into strips 1 1/2 ” wide, then crosswise into 1/4″ slices.
In a large bowl, mix the wine, soy, sugar and cornstarch. Add the steak 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 peppers, ginger root and oil within easy reach.
Set 12″ wok or 10″ skillet over high heat for about 30 seconds. Pour in 1 TBLE oil, swirl it about in the pan and heat for another 30 seconds, turning the heat down to moderate if the oil begins to smoke. Immediately add the pepper squares and stir fry for 3 minutes, or until they are tender but still crisp. Scoop them out with a slotted spoon and reserve. Pour 3 more TBLE oil into the pan and heat almost to smoking point. Add the 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 ginger. Add the pepper and cook for a minute, stirring. Then transfer the contents of the pan to platter. As main course, will serve 2-4. As part of Chinese meal, 4-6.