Vegetable And Beef Stir-Fry With Brown Rice - cooking recipe

Ingredients

1 cup brown rice
1 lb flank steak
3 tablespoons peanut oil
1 tablespoon dry sherry
1 tablespoon soy sauce
1 tablespoon honey
2 teaspoons cornstarch
2 teaspoons minced fresh ginger
2 teaspoons minced garlic
3 large scallions, cut diagonally into 1-inch slices
4 ounces snow peas, trimmed
1 medium yellow squash, halved lengthwise, then sliced 3/4-inch thick
1 small red bell pepper, seeded cut into 1/4-inch strips
1/2 teaspoon hot red pepper flakes

Preparation

Cook rice according to package directions.
Meanwhile, slice steak 1/4-inch thick, then cut slices crosswise in half. Whisk 1 T. peanut oil, the sherry, soy sauce, honey, cornstarch, and half the ginger and garlic in small bowl. Add steak and toss to combine.
Heat 1 T. peanut oil in large heavy skillet over high heat until a drop of water evaporates on contact. Add remaining ginger, garlic, and the scallions. Reduce heat to medium-high; stir-fry 1 minute. Transfer with slotted spoon to medium bowl. Add peas, squash and bell pepper to skillet; stir-fry until crisp-tender, 3-4 minutes. Add to scallions.
Add 1 T. oil to skillet and heat over high heat. Add pepper flakes to steak and stir to separate pieces;. Add steak to skillet; stir-fry until tender, about 3 minutes. Return vegetables to skillet; stir-fry until hot, about 1 minute.
Serve beef stir-fry with brown rice.