Malaysian Stir-Fried Beef With Vegetables

Recipe Ingredients

1 lb	454g / 16oz	Flank steak
2 teaspoons	10ml	Cornstarch
1 teaspoon	5ml	Brown sugar
5 tablespoons	75ml	Soy sauce
1/4 cup	59ml	Peanut oil
1 cup	146g / 5.1oz	Cauliflower - small florets
1/2 cup	118ml	Green pepper - thinly sliced
1 cup	110g / 3.9oz	Carrots - matchstick size
1 cup	237ml	Mushrooms - sliced thin
1 cup	160g / 5.6oz	Bean sprouts - fresh
2 teaspoons	10ml	Ginger - fresh grated
2 teaspoons	10ml	Garlic - minced

Recipe 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 cornstarch 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 minutes

7. Return the vegetables to the wok and toss quickly over high heat, then serve.

Source:
Mader's Restaurant, Milwaukee

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