Stir-Fry Beef With Cauliflower and Peas

Recipe by Hey Jude
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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 12
    lb flank steak, cut in strips 1/8 inch thick, 1 1/2 inches long, and 3/4 inch wide
  • 12
    teaspoon salt
  • 1 12
    teaspoons cornstarch
  • 4
    tablespoons peanut oil
  • 12
    head cauliflower, separated into flowerets
  • 12
    carrot, sliced thin
  • 14
    cup frozen peas
  • 1
    tablespoon sherry wine
  • Sauce
  • 2
    tablespoons light soy sauce
  • 14
    cup chicken stock
  • 12
    teaspoon sugar
  • 1
    teaspoon cornstarch
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DIRECTIONS

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