Recipe for Beef with Ginger and Bell Peppers 
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Yield:
4
Ingredients:
Amount Ingredient
FOR THE MARINADE ----------------
2 tbl soy sauce
1 tbl dry sherry
4 tsp sesame oil
1/2 tsp sugar
1 tsp rice wine vinegar
1 lb flank steak sliced against grain
on an angle, cut into 4" by 1/2" strips
----------------- FOR THE STIR-FRY ----------------
3 tbl vegetable oil
2 med garlic cloves sliced
4 tsp minced peeled fresh ginger
3 x bell peppers, 1 red, 1 yellow, 1 green seeded, and
cut into 1" pieces
1/4 tsp kosher salt
1/8 tsp freshly-ground black pepper
1 tbl soy sauce
1 tsp Chinese black vinegar or balsamic vinegar
1 tsp cornstarch dissolved in
Instructions:
Instructions: To make the marinade: In a medium bowl, whisk the ingredients together, add the flank steak, stir to coat the meat, and marinate at room temperature for 45 to 60 minutes.

To stir-fry: When ready to serve, heat a large skillet or wok. Heat 2 tablespoons of the oil and stir-fry the garlic and ginger over high heat for 30 seconds. Add the peppers, stir-fry for 3 minutes, and season with the salt and pepper. Transfer the peppers to a bowl and keep warm.

Heat the remaining oil in the pan, add the beef, and stir-fry over very high heat for 2 to 3 minutes. Return the peppers to the pan, add the soy sauce and vinegar, and combine with the beef. Add the dissolved cornstarch and continue cooking for 1 minute, until the sauce begins to thicken. Transfer to a platter and serve immediately.

This recipe yields 4 servings.

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