Ingredients:
1/2 lb flank steaks, cut in strips 1/8 inch thick, 1 1/2 inches long, and 3/4 inch wide
1/2 teaspoon salt
1 1/2 teaspoons cornstarch
4 tablespoons peanut oil
1/2 head cauliflower, separated into flowerets
1/2 carrots, sliced thin
water
1/4 cup frozen peas
1 tablespoon sherry wine
2 tablespoons light soy sauce
1/4 cup chicken stock
1/2 teaspoon sugar
1 teaspoon cornstarch
Directions:
Combine beef with 1/2 tsp of salt, cornstach, and 1 T. of the oil.
Mix well with your hands.
Cook cauliflower and carrot in boiling water for 8 minutes; drain well.
Plunge peas into boiling water for 5 seconds: rinse with cold water and drain.
Heat 2 T. of oil over medium-high heat in wok; Stir-fry beef 1 minute: Add sherry and cook 1 minute.
Remove and set aside.
Combine sauce ingredients in a bowl.
Heat 1 T. oil to medium-high heat in wok.
Stir-fry carrots, cauliflower and peas for 1 minute, adding the peas last.
Add beef.
Quickly pour in sauce mixture.
Stir-fry 2 minutes.
Serve immediately, over steamed rice.
Servings: 4
Time preparation: 20 min.
Time total: 35 min.