1/4 cup soy sauce
1 teaspoon seasoned rice wine vinegar
2 teaspoons cornstarch
1 pound lean beef, cut into thin strips against the grain
2 Tablespoons peanut or vegetable oil
2 cucumbers, peeled and cut into thin strips
1/2 cilantro bunch, stems discarded and leaves chopped
Hot cooked rice for accompaniment
In a large bowl combine soy sauce, vinegar, and cornstarch.
Add beef strips and toss to coat.
Cover and marinate at room temperature for 20 minutes.
Drain beef, reserving marinade.
In a non-stick skillet or wok, heat oil over high heat.
Add beef and stir-fry about 2 minutes.
Mix well and cook another 2 minutes.
Pour in reserved marinade; bring to a boil.
Mix in cilantro.