|Flank steak||1 Pound|
|Chinese rice wine||1 Tablespoon (Sherry Is Ok)|
|Soy sauce||3 Tablespoon|
|Ginger slices||4 , sliced|
|Peanut oil/Vegetable oil||4 Tablespoon|
Trim all fat off the flank steak. It usually comes in strips about 5" wide, I cut it lengthwise down the middle into two 2 1/2" wide strips. Now slice those strips across the grain into 1/8" thick pieces. In a 2 qt. bowl mix together the Chinese rice wine, soy sauce, sugar, and cornstarch. Add the steak and mix thoroughly. Allow this to marinade for 6 hours.
Cut open the peppers and de-seed them, remove all the membranes. Cut into approximately 1" pieces. Slice the 4 pieces of ginger root into 1/8" thick pieces. (no need to peel).
Have the oil ready and heat up the wok. When the wok begins to smoke, add 2 tablespoons of oil and the ginger slices. Fry the ginger slices for 1 minutes and remove. Next add the green peppers pieces. Stir continuously for about 2 minutes. Remove the peppers to a bowl. Add 2 Tablespoons oil to the wok, swirl about and add the flank steak. Stir about, breaking up all the meat and continue until there are no signs of pink. Add the peppers back to the wok and stir fry for 1 additional minute until the peppers are hot again. Serve immediately over white rice.