RECIPES: Beef And Veggie Stir Fry

Cooking a stir fry is the easiest way to get a lot of veggies on the table. I usually go through the crisper to see what is available and that decides what goes in.

1 flank steak

1/2 cup soy sauce, plus a little extra for mixing with the cornstarch

1/4 cup brown sugar

2 tablespoons Hoisin sauce

1 teaspoon fish sauce

lots of fresh garlic, chopped

1/2 inch piece of fresh ginger, sliced

1/2 cup almonds or cashews

pepper

vegetable oil

an assortment of cut up vegetables cut up roughly the same size. Make carrots thin.

1 teaspoon cornstarch

1 tablespoon of black or regular sesame seeds

1. Slice the flank steak across the grain into thin strips. This is easier to do when the steak is partly frozen.



2. Combine soy sauce, brown sugar, Hoisin, fish sauce, fish sauce, garlic, pepper and ginger in a bowl and pour over meat. Let sit four hours
3. Drain meat and pat dry with a paper towel so it will brown and not steam.
4. Remove ginger pieces.
5. Stir fry over high heat in batches removing cooked pieces to a platter.
   
6. Stir fry the vegetable for a few minutes and then cover briefly so they can steam just a little. If using snow peas don't add them until the last minute or they will overcook.


7. When they are done add the meat back in and stir in cornstarch mixed with a couple spoonfuls of soy sauce.
   
8. Sprinkle with sesame seeds and serve over rice