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Ginger Beef

2 1/2 Tbsp white vinegar
2 tsp sugar
1/2 tsp salt
4 ounces 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 vegetable oil
1 large green pepper
6 green onions
1 red chilli pepper, cut into thin slices if desired

Combine vinegar, sugar and salt in small glass or plastic bowl.
Stir until sugar dissolves. Mix in ginger. Let stand 20-30 minutes,
stirring occasionally.

Cut meat across the grain into thin slices about 1 1/2 inches long.
Combine sherry, cornstarch and soy sauce in medium glass or plastic
bowl. Mix in meat. Let stand 20 minutes, 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, 2-3 minutes on each side. Remove meat from pan.
Repeat procedure twice with remaining meat.

Remove seeds from green pepper. Cut green pepper into 1 inch
pieces. Cut onions into 1 inch 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, 2-3 minutes. Return meat to wok. Cook and stir until hot
throughout. Garnish with chili. 4 servings


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