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Guest cuddlymommy

Pepper Steak

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Guest cuddlymommy

Serves 4 at 8 points per serving

1 pound flank steak

2 tsp oil

2 medium green bell peppers cut into 1/2-inch squares

4 thin slices fresh ginger or 1/4 tsp ground ginger

2 cups hot cooked white rice

for the marinade

1/4 cup soy sauce

1 tbsp rice vinegar

2 tsp granulated sugar

2 tsp cornstarch


To prepare marinade, in a large bowl, combine soy sauce, vinegar, sugar, and cornstarch. Mix well. Add steak; toss to coat. In a large nonstick skillet or a wok, heat 1 tsp oil over medium-high heat until hot but not smoking. Add peppers; stir-fry, until crisp tender, about 3 minutes. Using a slotted spoon, place peppers on a plate. Heat remaining oil in skillet. Add ginger; stir-fry for 30 seconds. Add steak with marinade. Stir-fry until steak is cooked through, about 2 to 3 minutes. Discard ginger. Return peppers to skillet; stir-fry until heated through, about 1 minute. Place hot rice on a serving platter. Spoon peppers and steak over rice. Serve immediately.

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