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- Servings : 6
- Prep Time : 35m
- Cook Time : 5m
- Ready In : 40m
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- 2 pounds flank steak, thinly sliced
- 2 tablespoons oil
- 6 green onions, sliced in half, then sliced lengthwise (or 1 small onion, chopped)
- 1 large or 2 small carrots, thinly sliced
- 1 green or red pepper, cut into julienne strips
- 1 cup snow peas, whole or sliced
- 1" piece of fresh ginger, slivered or 1/2 teaspoon ground ginger
- 5 tablespoons soy sauce
- 2 tablespoons sherry or Chinese cooking wine
- 1 tablespoon sugar
- 1 tablespoon cornstarch
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Tips and Variations:
- Up the vegetable content. Add frozen peas, broccoli, chopped tomatoes, chopped onions, celery or sliced mushrooms.
- Omit the sugar for a healthier sugar free or diabetic recipe. It will still taste good. (Yes, diabetics can eat a bit of sugar, but all carbs add up and I leave it out).
- Start boiling water for the noodles before you begin cooking the ginger beef. Prep the vegetables while the water comes to a boil, then begin cooking the beef and vegetables. The same with the rice. They take longer to cook than the dish takes to make.
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