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Chinese Pepper Steak
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  • 1 lb (.5 kg). flank steak
  • 1/4 cup (60 ml) salad oil
  • 1 clove garlic
  • 1/2 cup (125 ml) chopped onion
  • 2 cups (475 ml) chopped green pepper
  • 1 tsp (5 ml) salt
  • 14 tsp (70 ml) ginger
  • 1/4 tsp (1 ml) pepper
  • 1 tbsp (15 ml) cornstarch
  • 1 cup (225 ml) beef stock
  • soy sauce, to taste
  • 1 tbsp (15 ml) cornstarch
  • hot cooked rice
  • Cut steak diagonally across the grain into thin slices.
  • Cut into strips about 2 inches long.
  • Heat oil in skillet over medium heat.
  • Place garlic in hot oil for about 3 minutes; remove.
  • Add meat and cook over medium heat until browned.
  • Mix onion, green pepper, salt and pepper and ginger. Cook stirring occasionally about 3 minutes.
  • Blend cornstarch with stock (can use bouillion) and soy sauce. Stir into mixture.
  • Serve over rice.
This was my Dad's favorite meal.

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