Ginger Beef
Servings:	4

2 1/2 tablespoons [37.5 mL] white vinegar 2 teaspoons [10 g] sugar 1/2 teaspoon [2.5 mL] salt 4 ounces [113 g] pared fresh ginger root, into thin slices 1 pound [454 g] beef tenderloin 2 tablespoons [30 mL] dry Sherry 2 teaspoons [10 mL] cornstarch 1 teaspoon [5 mL] soy sauce 3 tablespoons [45 mL] vegetable oil 1 large sweet green pepper 6 green onions 1 red chile pepper, cut into thin slices [optional]

Combine vinegar, sugar and salt into a small glass bowl. Stir until sugar dissolves. Mix in ginger slices. Leave to marinate for 20 to 30 minutes, stirring occasionally. Cut beef across the grain into thin, about 1 1/2-inch [4-cm] long slices. Mix together Sherry, cornstarch and soy sauce into a medium glass bowl. Mix in beef slices. Leave to marinate for 20 minutes, stirring occasionally. Heat 2 tablespoons [30 mL] oil into a wok, over high heat. Add 1/3 of beef slices, spreading out slices so they do not overlap. Fry until browned, for 2 to 3 minutes on each side. Remove from wok; keep warm. Repeat twice with remaining beef slices. Remove membranes, seed then cut sweet green pepper into 1-inch [2.5-cm] pieces. Cut green onions into 1-inch [2.5-cm] pieces. Heat remaining 1 tablespoon [15 mL] oil in wok. Add sweet green pepper and green onion pieces along with ginger slices and its marinade. Stir-fry until vegetables are tender-crisp, for 2 to 3 minutes. Return beef slices to wok. Cook stirring until hot. Serve, garnished with red chile pepper slices if desired.