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.

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