Ingredients:
1 lb. Beef Flank Steak or Boneless Beef Top Round Steak
1 Medium Yellow Sweet Pepper (seeded, cut into bite size strips)
1 Small Zucchini (trimmed and cut into bite-size strips)
1/2 Medium Red Onion (cut into thin wedges)
1/3 Cup Ginger Ale
3 Tbsp Reduced Sodium Soy Sauce
2 Cloves Garlic (minced)
1/2 tsp Cornstarch
2 tsp Canola Oil
2 Tbsp Fresh Ginger (finely chopped)
Optional-
12 Bibb or Leaf Lettuce Leaves (about 2 heads)
1/4 Cup Fresh Cilantro Leaves
Directions:
Trim fat from beef. For easy slicing, wrap and freeze beef 30-45 minutes or until firm. Thinly slice beef across grain; place slices in sealing plastic bag. In second bag, combine sweet pepper, zucchini, and onion. For marinade, in a bowl, combine ginger, ginger ale, soy sauce, and garlic. Divide marinade between beef and vegetables. Seal bags; turn to coat each. Refrigerate 4 to 6 hours, turning bags occasionally. Drain marinades into bowl. Stir in cornstarch and set aside. Heat oil in large non-stick skillet or wok over medium-high heat. Add ginger, stir-fry 15 seconds. Add vegetables; stir-fry 3 to 5 minutes or until crisp-tender. Remove vegetables. Add half the beef to skillet/wok. Stir-fry 2 to 3 minutes or until beef is slightly pink in center. Remove beef. Repeat with remaining beef. Return all to wok, away from center. Stir marinade mixture; add to center of wok. Cook until bubbly. Toss beef and vegetables to coat. Remove from heat. If using the lettuce leaves, divide beef and vegetables among lettuce leaves, top with cilantro and roll up.
