|Lean flank steak||1 Pound (1 Steak)|
|Grated lime rind||1/2 Teaspoon|
|Chablis/Other dry white wine||1/4 Cup (4 tbs)|
|Vegetable cooking spray||1|
|Vegetable oil||1 1/2 Teaspoon , divided|
|Minced peeled ginger root||1 Tablespoon|
|Sliced green onions||1/2 Cup (8 tbs)|
|Green pepper||1 Medium , cut into julienne strips|
|Sweet red pepper||1 Medium , cut into julienne strips|
|Ground ginger||2 Teaspoon|
|Papaya||1 Large , peeled, seeded and cut into 1/2 inch|
|Lime juice||2 Tablespoon|
Partially freeze steak; trim fat from steak.
Slice steak diagonally across grain into 1/4 inch-wide strips.
Combine cornstarch, lime rind, and wine in a small bowl; stir well, and set aside.
Coat a wok or large nonstick skillet with cooking spray; add 1 teaspoon oil.
Heat at medium-high (375°) until hot.
Add steak strips and gingerroot; stir-fry 5 minutes.
Remove steak strips and gingerroot from wok; set aside.
Wipe wok dry with a paper towel.
Add sliced green onions, green pepper, and red pepper to wok; stir-fry 3 minutes.
Add steak strips and wine mixture; cook, stirring constantly, 1 to 2 minutes or until mixture is slightly thickened.
Remove mixture from wok, and keep warm.
Add remaining 1/2 teaspoon oil, sugar, and ground ginger to wok; stir well.
Add papaya slices, and drizzle with lime juice.
Gently stir-fry until papaya is glazed and thoroughly heated.
Arrange papaya slices in a spoke-pattern on a serving platter.
Spoon beef mixture in center.