Malaysian Stir-Fried Beef with Vegetables

Directions

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.

Set aside.

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.