Asian Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Malaysian stir-fried beef with vegetables

Yield: 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

Instructions:

minced 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.

Web Standards & Support: