Stir-Fry Beef With Cauliflower and Peas

This is a quick, tasty, after-work, one-dish meal.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1⁄2 lb  flank steak, 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 carrot, sliced thin
•  water
• 1⁄4 cup  frozen peas
• 1  tablespoon sherry wine

• Sauce

• 2  tablespoons light soy sauce
• 1⁄4 cup  chicken stock
• 1⁄2 teaspoon sugar
• 1  teaspoon cornstarch

Directions

1. Combine beef with 1/2 tsp of salt, cornstach, and 1 T. of the oil.
2. Mix well with your hands.
3. Cook cauliflower and carrot in boiling water for 8 minutes; drain well.
4. Plunge peas into boiling water for 5 seconds: rinse with cold water and drain.
5. Heat 2 T. of oil over medium-high heat in wok; Stir-fry beef 1 minute: Add sherry and cook 1 minute.
6. Remove and set aside.
7. Combine sauce ingredients in a bowl.
8. Heat 1 T. oil to medium-high heat in wok.
9. Stir-fry carrots, cauliflower and peas for 1 minute, adding the peas last.
10. Add beef.
11. Quickly pour in sauce mixture.
12. Stir-fry 2 minutes.
13. Serve immediately, over steamed rice.