Malaysian Stir-Fried Beef with Vegetables
Easy, quick and tasty. 93
beef, flank steak (london broil)
soy sauce, tamari
green bell peppers
mung bean sprouts
Place the steak on a flat surface and, using a sharp knife, cut against the grain into slices about 2 inches wide.
Slice each piece of steak horizontally into 2 or 3 pieces.
Stack the slices and cut into ¼ inch strips.
Add the cornstrach to the steak and toss to coat.
Place the steak in a bowl and sprinkle over the sugar and soy sauce.
Heat 2 tbsp oil in a wok or large skillet and add the cauliflower, green pepper and carrot.
Cook, stirring, until crisp-tender.
Add the mushrooms and cook, stirring, about 30 seconds longer.
Add the bean sprouts and stir-fry for a few seconds longer.
Remove the vegetables with a slotted spoon and set aside.
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 seconds.
Add the steak and cook, shaking the wok and stirring the strips of steak to separate them and cook evenly, about 1 to 2 min.
Return the vegetables to the wok and toss quickly over high heat, then serve.