1/2 lb. flank steak
4 carrots
3 slices onion
2 tbsp. peanut oil (beef)
2 tbsp. peanut oil (carrots)
Salt
1/2 c. water
4 c. cooked rice

SAUCE:

1 tbsp. cornstarch
1 tbsp. soy sauce
1/3 c. water

Cut steak across grain in thin slices and across slices. Rub 1 tablespoon of the sauce into the meat. Slice carrots thinly on bias. Heat frying pan or wok. Add oil. When sizzling hot, sprinkle salt in the oil; add onions, then meat stirring rapidly for 2 minutes. Remove meat and set aside.

Rinse pan. Reheat, add oil. When hot, add salt and cook in 1/2 cup water for 8 minutes. Pour in sauce and stir. Add meat and heat 1 minute. Serve with rice.