Stir-Fried Beef With Vegetables |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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 |
Directions:
1. Cook rice and keep warm, the rest of the dish cooks very quickly.
2. Place the steak on a flat surface and, using a sharp knife, cut against the grain into slices about 2-inch wide.
3. Slice each piece of steak horizontally into 2 or 3 pieces.
4. Stack the slices and cut into 1/4-inch strips.
5. Add the cornstarch to the steak and toss to coat.
6. Place the steak in a bowl and sprinkle over the sugar and soy sauce, set aside.
7. Heat 2 tbsp oil in a wok or large skillet and add the cauliflower, green pepper, sun dried tomatoes and carrot.
8. Cook, stirring, until crisp-tender.
9. Add the mushrooms and cook, stirring, about 30 seconds longer.
10. Add the bean sprouts and stir-fry for a few seconds longer.
11. Remove the vegetables with a slotted spoon and set aside.
12. Add the remaining oil to the wok or skillet.
13. When it is very hot, add the ginger and garlic and cook, stirring, for a few sec.
14. 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.
15. Return the vegetables to the wok and toss quickly over high heat, then serve over rice.
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