Malaysian stir-fried beef with vegetables
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Flank steak |
| 2 | teaspoons | Cornstarch |
| 1 | teaspoon | Brown sugar |
| 5 | tablespoons | Soy sauce |
| ¼ | cup | Peanut oil |
| 1 | cup | Cauliflower, small florets |
| ½ | cup | Green pepper, thinly sliced |
| 1 | cup | Carrots, matchstick size |
| 1 | cup | Mushrooms, sliced thin |
| 1 | cup | Bean sprouts, fresh |
| 2 | teaspoons | Ginger, fresh grated |
| 2 | teaspoons | Garlic, minced |
Directions
1. Place the steak on a flat surface and, using a sharp knife, cut against the grain into slices about 2-in. wide. Slice each piece of steak horizontally into 2 or 3 pieces. Stack the slices and cut into ¼-in. strips. 2. Add the cornstrach to the steak and toss to coat.
Place the steak in a bowl and sprinkle over the sugar and soy sauce.
Set aside. 3. Heat 2 tbsp oil in a wok or large skillet and add the cauliflower, green pepper and carrot. Cook, stirring, until crisp-tender. 4. Add the mushrooms and cook, stirring, about 30 sec.
longer. Add the bean sprouts and stir-fry for a few sec. longer. 5.
Remove the vegetables with a slotted spoon and set aside. 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. 7. Return the vegetables to the wok and toss quickly over high heat, then serve.