Recipe - Malaysian Stir-Fried Beef With Vegetables

1 pound Flank steak
2 teaspoon Cornstarch
1 teaspoon Brown sugar
5 tablespoon Soy sauce
One fourth cup Peanut oil
1 cup Cauliflower, small florets
One half cup Green pepper, thinly cut or sliced up
1 cup Carrots, matchstick size
1 cup Mushrooms, cut or sliced up thin
1 cup Bean sprouts, fresh
2 teaspoon Ginger, fresh grated
2 teaspoon Garlic, minced

1. Place the steak on a flat surface and, using a sharp knife, cut against
the grain into slices about 2in. wide. Slice each piece of steak
horizontally into 2 or 3 pieces. Stack the slices and cut into 1/4in.
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 crisptender. 4. Add the mushrooms
and cook, stirring, about 30 sec. longer. Add the bean sprouts and stirfry
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 12 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