READY IN: 1hr 10mins SERVES: 4-6
YIELD: 4 cups UNITS: US
Fixings Nutrition
1 lb boneless hamburger sirloin or 1 lb round steak
1 tablespoon cornstarch
2 teaspoons vegetable oil
1⁄2 teaspoon salt
1⁄4 teaspoon white pepper
2 medium ringer peppers
2 teaspoons cornstarch
1 teaspoon water
2 teaspoons soy sauce
1⁄2 teaspoon sesame oil
3 tablespoons vegetable oil
1 teaspoon ground ginger
Headings
Trim fat from hamburger steak.
Cut hamburger into thin strips.
Hurl hamburger, 1 TBSP cornstarch, 2 tsp oil, the salt and pepper in ziploc sack. Refrigerate something like 30 minutes.
Cut ringer peppers into thin strips.
Cut green onions into 1 inch pieces.
Blend 2 tsp cornstarch, water, soy sauce and sesame oil. Put aside.
Warmth skillet or wok until extremely hot.
Include 3 TBSP vegetable oil; pivot skillet to coat base.
Include meat and ginger. Panfry 1 minute or until the point when meat is carmelized.
Include ringer peppers; panfry 1 minute.
Mix in cornstarch blend; cook and mix 15 seconds or until thickened.
Blend in green onions.
Serve over hot rice.
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