GINGER PEPPER STEAK

2 teaspoons sugar
2 teaspoons cornstarch
1 teaspoon of fresh ginger
1/4 c. of soy sauce
1 tablespoon of white wine vinegar
1 lb. beef flank steak, thinly sliced
2 medium green peppers, julienned
1 teaspoon vegetable oil


In a large bowl, combine the sugar, cornstarch, ginger, soy sauce and vinegar until smooth. Add beef and toss to coat. set aside.
In large skillet or wok, stir fry the green peppers in oil until crisp-tender, about 3 minutes. Remove peppers and add beef, stir-fry for 3-5 minutes or until meat is cooked. Return peppers to pan heat through. Serve over rice.