*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Beef                             Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Flank steak
    2       ts           Cornstarch
    1       t            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, 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.
                    - - - - - - - - - - - - - - - - - -