1 pound flank steak
2 teaspoons cornstarch
1 teaspoon brown sugar
5 tablespoons soy sauce
1/4 cup peanut oil
1 cup cauliflower, small florets
1/2 cup green pepper, thinly sliced
1 cup carrots, matchstick size
1 cup mushrooms, sliced thin
1 cup bean sprouts, fresh
2 teaspoons ginger, fresh grated
2 teaspoons garlic, minced

Place the steak on a flat surface and, using a sharp knife, cut against the grain into slices about 2-inch wide. Slice each piece of steak horizontally into 2 or 3 pieces. Stack the slices and cut into 1/4-inch strips.

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.

Heat 2 tbsp. oil in a wok or large skillet and add the cauliflower, green pepper and carrot. Cook, stirring, until crisp-tender.

Add the mushrooms and cook, stirring, about 30 sec. longer. Add the bean sprouts and stir-fry for a few sec. longer.

Remove the vegetables with a slotted spoon and set aside.

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 minutes.

Return the vegetables to the wok and toss quickly over high heat, then serve.

Serving Size: 4