Vegetable and Beef Stir-Fry With Brown Rice

From Good Food Magazine, September 1986.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  cup brown rice
• 1  lb  flank steak
• 3  tablespoons  peanut oil
• 1  tablespoon dry sherry
• 1  tablespoon soy sauce
• 1  tablespoon honey
• 2  teaspoons cornstarch
• 2  teaspoons  minced fresh ginger
• 2  teaspoons  minced garlic
• 3  large scallions, cut diagonally into 1-inch slices
• 4  ounces snow peas, trimmed
• 1  medium  yellow squash, halved lengthwise, then sliced 3/4-inch thick
• 1  small red bell pepper, seeded cut into 1/4-inch strips
• 1⁄2 teaspoon hot red pepper flakes

Directions

1. Cook rice according to package directions.
2. Meanwhile, slice steak 1/4-inch thick, then cut slices crosswise in half. Whisk 1 T. peanut oil, the sherry, soy sauce, honey, cornstarch, and half the ginger and garlic in small bowl. Add steak and toss to combine.
3. Heat 1 T. peanut oil in large heavy skillet over high heat until a drop of water evaporates on contact. Add remaining ginger, garlic, and the scallions. Reduce heat to medium-high; stir-fry 1 minute. Transfer with slotted spoon to medium bowl. Add peas, squash and bell pepper to skillet; stir-fry until crisp-tender, 3-4 minutes. Add to scallions.
4. Add 1 T. oil to skillet and heat over high heat. Add pepper flakes to steak and stir to separate pieces;. Add steak to skillet; stir-fry until tender, about 3 minutes. Return vegetables to skillet; stir-fry until hot, about 1 minute.
5. Serve beef stir-fry with brown rice.