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1/2 pound flank steak
2 kiwis, peeled and sliced
1 Tablespoon soy sauce
1 Tablespoon cornstarch
1 teaspoon corn oil
1 teaspoon sesame oil
1/2 teaspoon salt and white pepper, mixed
2 scallions, dice white and green parts separately
2 teaspoons corn oil
1 teaspoon fresh ginger, minced
1 Tablespoon rice wine
1 slice fresh or canned pineapple, cut in half-inch pieces
1/2 cup cherries, pitted
1. Cut meat in thin strips, mash two slices of kiwi, and mix these together and set aside for fifteen minutes.
2. Mix soy sauce, cornstarch, and teaspoon amounts of the corn and sesame oils, salt and pepper, and minced white part of the scallions and mix with the meat mixture. Let sit for another fifteen minutes.
3. Heat corn oil and fry the ginger until fragrant, about half a minute, then add meat mixture and cook until the meat starts to loose its pink color. Add wine and all three fruits and heat through. Remove from the pan and serve.