Makes 4 servings. Difficulty
1 Tablespoon gf soy sauce 1 Tablespoon rice wine or dry sherry 1 Tablespoon cornstarch 3/4 pound beef flank steak, cut into thin strips 1 hot red pepper, seeded and sliced 1 green bell pepper, cut into 1" pieces 1 small onion, sliced 2 garlic cloves, minced 1 slice of ginger 2 Tablespoons peanut oil 1 teaspoon sesame oil Salt and sugar to taste
In a small bowl, combine gf soy sauce, rice wine and cornstarch. Pour over beef strips, cover and marinade for 1/2 hour.
In a large skillet or wok heat 1 tablespoon peanut oil and sesame oil over high heat. When a whisp of smoke appears add onion, garlic and ginger. Sauté for 30 seconds. Remove from pan and set aside.
Remove beef from marinade, reserving marinade. Add 1 tablespoon peanut oil to pan. When hot, add beef and stir-fry until browned, about 3 minutes. Remove meat from pan and set aside.
Add hot red pepper and bell peppers to pan; stir-fry for about 3 minutes or until just tender. Return onion and garlic mixture, beef, and reserved marinade to pan. Toss to coat meat and vegetables. Season with salt and sugar.