2 tablespoons vegetable oil
6 to 8 slices fresh ginger
2 cloves garlic, minced
1 pound boneless top sirloin, thinly sliced across the grain
1 red bell pepper, thinly sliced
8 ounces fresh snow peas, trimmed
1 onion, cut into 1/2-inch wedges
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon light brown sugar
1 teaspoon cornstarch
2 cups warm cooked rice
DirectionsIn a wok or large nonstick skillet over high heat, heat oil until hot. Add ginger, garlic, and beef; cook 2 minutes, or until beef is browned. Add red pepper, snow peas, and onion and continue cooking 2 to 3 minutes, or until vegetables are crisp tender.
In a small bowl, whisk soy sauce, vinegar, brown sugar, and cornstarch. Pour into wok and cook until sauce thickens. Serve over rice.