1/2 lb. flank steak
1 1/2 tsp. cornstarch
1/2 head cauliflower
1 tbsp. sherry
Water
1 tsp. salt
4 tbsp. oil
1/2 carrot, sliced thin
1/4 c. frozen peas

SAUCE:

2 tbsp. soy sauce
1/4 c. chicken stock
1/2 tsp. sugar
1 tsp. cornstarch

Combine beef with 1/2 teaspoon salt, 1 1/2 teaspoons cornstarch and 1 tablespoon oil. Mix well. Separate cauliflower. Cook it and carrot in boiling water for 10 minutes. Drain. Plunge peas in boiling water for 1 second. Rinse with cold water. Heat 2 tablespoons oil to 400 degrees. Fry beef 1 minute. Add sherry and cook 1 minute. Remove and set aside.

Combine sauce ingredients. Heat 1 tablespoon oil to 400 degrees. Stir fry carrots, cauliflower and peas for 1 minute. Add peas last. Add 1/2 teaspoon salt and beef. Quickly pour in sauce mixture. Stir fry 2 minutes.