Recipe for cooking ginger beef

Recipes from China :: Chinese Main Dish Meats

2 1/2 Tbsp. white vinegar
2 tsp. sugar
1/2 tsp. salt
4 oz. fresh ginger root, pared and cut into thin slices
1 lb. beef tenderloin
2 Tbsp. dry sherry
2 tsp. cornstarch
1 tsp. soy sauce
3 Tbsp. canola (or other vegetable) oil
1 large green bell pepper
6 scallions
1 red chile pepper, cut into thin slices (optional)

Combine vinegar, sugar and salt in small glass or plastic bowl. Stir until sugar dissolves fully and completely. Mix in ginger. Let stand 20 to 1/2 an hour, stirring occasionally. Cut meat across the grain into thin slices about 1 1/2 in. long. Combine sherry, cornstarch and soy sauce in med. glass or plastic bowl. Mix in meat. Let stand 20 mins., stirring occasionally.

Heat 2 Tbsp. of the oil in wok over high heat. Add 1/3 of the meat, spreading slices out in wok so they do not overlap. Cook until meat is brown, 2 to 3 mins. on each side. Remove meat from pan. Repeat procedure twice with remaining meat.

Remove seeds from bell pepper. Cut bell pepper into 1-in. pieces. Cut onions into 1-in. pieces. Heat remaining 1 Tbsp. oil in wok. Add pepper, onions and ginger mixture with marinade to wok. Stir fry until vegetables are crisp-tender, 2 to 3 mins. Return meat to wok. Cook and stir until hot throughout. Garnish with chile slices, if desired.

Makes 4 servings.