STIR-FRIED BEEF WITH VEGETABLES

Steps:

• Cook rice and keep warm, the rest of the dish cooks very quickly.
• Place the steak on a flat surface and, using a sharp knife, cut against the grain into slices about 2-inch wide.
• Slice each piece of steak horizontally into 2 or 3 pieces.
• Stack the slices and cut into 1/4-inch strips.
• Add the cornstarch to the steak and toss to coat.
• Place the steak in a bowl and sprinkle over the sugar and soy sauce, set aside.
• Heat 2 tbsp oil in a wok or large skillet and add the cauliflower, green pepper, sun dried tomatoes and carrot.
• Cook, stirring, until crisp-tender.
• Add the mushrooms and cook, stirring, about 30 seconds longer.
• Add the bean sprouts and stir-fry for a few seconds longer.
• Remove the vegetables with a slotted spoon and set aside.
• 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 to 2 minutes.
• Return the vegetables to the wok and toss quickly over high heat, then serve over rice.