Stir-Fried Beef With Vegetables - cooking recipe

Ingredients

1 lb flank steak
2 teaspoons cornstarch
1 teaspoon brown sugar
5 tablespoons soy sauce
1/4 cup peanut oil
1 cup cauliflower, small florets
1/2 cup green pepper, thinly sliced
2 diced sun-dried tomatoes
1 cup carrot, matchstick size
1 cup mushroom, sliced thin
1 cup bean sprouts, fresh
2 teaspoons ginger, fresh grated
2 teaspoons garlic, minced
2 cups basmati rice

Preparation

Cook rice and keep warm, the rest of the dish cooks very quickly.
Place the steak on a flat surface and, using a sharp knife, cut against the grain into slices about 2-inch wide.
Slice each piece of steak horizontally into 2 or 3 pieces.
Stack the slices and cut into 1/4-inch strips.
Add the cornstarch to the steak and toss to coat.
Place the steak in a bowl and sprinkle over the sugar and soy sauce, set aside.
Heat 2 tbsp oil in a wok or large skillet and add the cauliflower, green pepper, sun dried tomatoes and carrot.
Cook, stirring, until crisp-tender.
Add the mushrooms and cook, stirring, about 30 seconds longer.
Add the bean sprouts and stir-fry for a few seconds longer.
Remove the vegetables with a slotted spoon and set aside.
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 to 2 minutes.
Return the vegetables to the wok and toss quickly over high heat, then serve over rice.