| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Malay |
Beef, Vegetables, Oriental, From cook4u, Meats |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Flank steak |
| 2 |
ts |
Cornstarch |
| 1 |
ts |
Brown sugar |
| 5 |
tb |
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 |
ts |
Ginger, fresh grated |
| 2 |
ts |
Garlic, minced |
INSTRUCTIONS
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 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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