Mandarin Beef

Mandarin Beef


From the kitchen of Anita Meyer

This recipe serves 4 to 6

2 Tablespoons olive oil
2 pounds flank steak, cut across grain into thin strips
1/4-teaspoon garlic powder
1/2-teaspoon salt
1/8-teaspoon pepper
1/4-teaspoon ground ginger
1/2 cup of Kermit’s Key Lime Ginger Wasabi Marinade & Dipping Sauce
1/2-teaspoon sugar
2 tomatoes, quartered
1-cup cauliflower, cut into small pieces
2 green peppers, cut into chunks
1 can bean sprouts, drained
2 Tablespoon cornstarch

Heat an electric skillet or frying pan to 380 degrees. Place oil in pan and add beef, garlic powder, salt, pepper, and ginger. Brown beef quickly. Turn pan to simmer. Add Key Lime Ginger Wasabi Marinade and sugar. Cook, covered, 5 minutes. Add tomatoes, cauliflower, pepper, and bean sprouts. Bring to a boil, cover, and cook 5 minutes. Combine cornstarch and 1/4 cup water; add to beef mixture. Cook, stirring until slightly thickened.

Serving Suggestions:
Warm some of the Kermit’s Key Lime Ginger Wasabi Marinade & Dipping Sauce and serve it with the meal, for those desiring a stronger flavor.

This Chinese dish calls for fluffy white rice. Serve preserved kumquats for dessert.