Ingredients Jump to Instructions ↓

  1. 1 lb Flank steak

  2. 2 ts Cornstarch

  3. 1 t Brown sugar

  4. 5 tb Soy sauce

  5. 1/4 c Peanut oil

  6. 1 c Cauliflower, small florets

  7. 1/2 c Green pepper, thinly sliced

  8. 1 c Carrots, matchstick size

  9. 1 c Mushrooms, sliced thin

  10. 1 c Bean sprouts, fresh

  11. 2 ts Ginger, fresh grated

  12. 2 ts Garlic, minced

  13. 1. Place the steak on a flat surface and, using a

  14. sharp knife, cut against the grain into slices about 2-in. wide. Slice each piece of steak horizontally

  15. 2 or 3 pieces. Stack the slices and cut into 1/4-in. strips.

  16. 2. Add the cornstrach to the steak and 3. Heat 2 tbsp oil in a wok or large skillet and add the cauliflower, green pepper and carrot. Cook, stirring, until crisp-tender.

  17. 4. Add the mushrooms and cook, stirring, about 30 sec. longer. Add the bean sprouts and stir-fry for a few sec. longer.

  18. 5. Remove the vegetables with a slotted spoon and set aside.

  19. 6. Add the remaining oil to the wok or skillet. When it is very hot, add the ginger and garlic and cook, stirring, for a few sec. Add the steak and cook, shaking the wok and stirring the strips of steak to separate them and cook evenly, about 1-2 min.

  20. 7. Return the vegetables to the wok and toss quickly over high heat, then serve.


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