---------- Recipe via Meal-Master (tm) v8.02
  
       Title: FLANK STEAK WITH PEPPERS STIR FRY
  Categories: Meats
       Yield: 4 servings
  
       1 lb Flank steak
       3 tb Soy sauce; reduced sodium
       3 tb Vegetable oil
       4 ts Cornstarch
       1    Bell pepper; red or green
       1    Onion; medium sized
       2    Celery; stalks
     1/2 c  Beef broth
     1/4 ts Black pepper
       5    Fresh ginger; slices 1/4"thk
  
   Cut the steak with the grain into 2″ wide strips, then
   cut each strip across the grain into 1/4″ slices. (You
   will find the meat is easier to slice if you place it
   in the freezer for a short while before slicing) In a
   medium bowl, combine the steak with the soy sauce, 1
   tb. of the oil and 2 ts. of the cornstarch.  Stir to
   coat the steak and set aside. Cut the pepper into thin
   slivers. Cut the onion into 1/2″ thick wedges.
    Cut the celery on the diagonal into 1/2″ slices.  In
   a small bowl, stir together the broth, black pepper
   and the remaining 2 ts. cornstarch and set aside. In a
   large skillet or wok, warm 1 tb of the oil over med.
   high heat. When the oil is very hot, but not smoking,
   add the beef and the marinade and stir-fry until the
   beef is browned, but still slightly pink in the
   center, 2 to 3 minutes.  Transfer the beef to a plate
   and set aside. Add the remaining 1 tb. of oil to the
   skillet. Add the pepper, onion, celery and ginger, and
   stir-fry until the onions begin to wilt, 2 to 3
   minutes. Return the beef to the skillet.  Stir the
   broth mixture, add it to the skillet and bring the
   liquid to a boil. Cook, stirring constantly, until the
   vegetables are crisp-tender and the beef is cooked
   through 2 to 3 minutes longer.  Serve hot with steamed
   rice. Do-Ahead Time savers: All of the vegetables can
   be prepared ahead of time and refrigerated, covered
   until ready to cook. The broth mixture can be made
   well ahead and the beef can be mixed with its marinade
   several hours ahead...in fact, I think it is better
   when marinated for a time before the actual cooking.
   Calories: 348 Protein: 23 gm Fat: 25 gm Carbo: 7 gm
   Cholesterol: 59 gm Sodium: 653 gm. When I cook, I have
   made it a habit to gather the ingredients, measure
   them and set them aside, ready for the time when they
   are needed. You will find that this is one of the
   secrets of preparing good Oriental dishes, as they
   usually contain many ingredients, lots of chopping,
   and are cooked rather quickly. Barb
  
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