INGREDIENTS
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5 tablespoons soy sauce
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2 tablespoons dry sherry
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2 teaspoons white sugar
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1 teaspoon salt
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1 pound flank steak, thinly sliced
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1/2 cup COLLEGE INN® Beef Broth
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2 tablespoons white wine vinegar
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1/4 teaspoon red pepper flakes (to taste)
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2 teaspoons cornstarch
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2 tablespoons oil
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1 clove garlic, minced
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1 tablespoon minced fresh ginger
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1 cup sliced red bell pepper
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1 (8 ounce) can sliced water chestnuts, drained
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6 green onions, cut in 2-inch lengths
DIRECTIONS
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Combine 3 tablespoons soy sauce, 1 tablespoon sherry, 1 teaspoon sugar and 1/2 teaspoon salt in medium bowl; add meat and marinate 1 hour.
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Combine remaining soy sauce, sherry, sugar and salt with beef broth, vinegar and pepper flakes. Dissolve cornstarch in mixture; set aside.
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Heat oil over high heat in skillet or wok. Add meat, garlic and ginger. Stir-fry about 2 minutes. Add bell pepper, water chestnuts and green onions; continue cooking 1 minute.
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Add cornstarch mixture. Cook, stirring constantly, until thickened and translucent. Serve over rice, if desired.
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