8 oz Beef flank or round steak
4 tbsp Salad oil
1/2 cup Diagonally sliced carrots
1/4 cup Green bell pepper,cut into
Squares
1/2 cup Snow peas
1/2 tsp Ground ginger
1 medium Clove garlic,minced
1 tbsp Cornstarch
1 can 10 1/2 oz. ready to serve
French onion soup
1 tbsp Cider vinegar
1 tsp Sugar
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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.
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