Malaysian stir-fried beef with vegetables

4 servings

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

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.

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