Roll up flank steak, jellyroll fashion, lengthwise along grain of meat. Cut 1/8 to 1/4 inch thick slices, across grain, forming long, thin shreds. Mix together soy sauce, sherry, honey, cornstarch, garlic and ginger in medium size bowl. Add meat and toss to coat evenly; set aside. Cut snow peas in half lengthwise, cut carrots and green onions into 1 1/2 inch long matchstick style shreds. Heat 2 tablespoons of corn oil in large skillet or Wok Add salt. Remove vegetables from skillet. Heat remaining oil over medium high heat; add meat and cook, stirring quickly, 3 minutes, or until the meat loses its pink color. Add red pepper, return vegetables to skillet and toss together. Serves 6 |
over medium high heat; add snow peas, carrots and green onions; cook, stirring quickly, 3 minutes or until tender crisp.
