| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Malay |
Beef, From cook4u, Meats, Oriental, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Flank steak |
| 2 |
t |
Cornstarch |
| 1 |
t |
Brown sugar |
| 5 |
T |
Soy sauce |
| 1/4 |
c |
Peanut oil |
| 1 |
c |
Cauliflower, small florets |
| 1/2 |
c |
Green pepper, thinly sliced |
| 1 |
c |
Carrots, matchstick size |
| 1 |
c |
Mushrooms, sliced thin |
| 1 |
c |
Bean sprouts, fresh |
| 2 |
t |
Ginger, fresh grated |
| 2 |
t |
Garlic, minced |
INSTRUCTIONS
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
1/4-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. From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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