Flank Steak & Rice

by Carol Ann

2½ lbs Flank Steak, cut 2" x ¼" strips
½ Bell Pepper, chopped
1 lg Yellow Onion, diced sm
2 stalks Celery, sliced
3 cloves Garlic, diced sm
2 tbsp Crisco Oil
½ tsp Seasoned Salt
¼ tsp Ground Ginger
2 tbsp Sesame Seeds, toasted
¼ cup Soy Sauce
2 plus ½ cups cold water(separated)
2 tbsp Corn Starch

Preheat skillet with 1 tbsp cooking oil. Add steak and fry for 3 minutes on med heat. Add Bell Pepper, diced onion, sliced celery, and diced garlic, and cook until celery just begins to get soft (3-4 minutes). Add 2 cups of water (cover beef 1"), spices and soy sauce, and bring to boil over medium heat. Reduce heat to low and cook for 20-25 minutes, until liquid is just covering beef mixture. Stir occasionally. If liquid evaporates to quickly, add more water to just cover steak mixture.

Stir 3 tbsp Corn Starch into ½ cup of cold water until completely dissolved. Slowly add this mixture to steak mixture, stirring constantly, until gravy thickens and mixture begins to boil. Do not allow mixture to stick to bottom of pan.

Serve over steamed white rice or egg noodles.

6 servings