Ingredients
- 2 teaspoons vegetable oil
- 1/2 teaspoon ginger, minced
- 3 cloves garlic, minced
- 1/2 cup soy sauce
- 1/2 cup water
- 1/2 cup dark brown sugar
- vegetable oil for frying
- 1 pound beef top round steak thinly sliced
- 1/4 cup cornstarch
- 1 green bell pepper
- 2 cups cauliflower
- 1 cup carrots
- 1 teaspoon crushed red pepper flakes
- 1 cup mushrooms
Instructions
- Make the sauce by heating 2 teaspoons of vegetable oil in a medium saucepan over medium heat.
- Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
- Dissolve the brown sugar in the sauce, then raise the heat to boil the sauce for 2-3 minutes or until thickened.
- Sprinkle the cornstarch over the steak slices and let the beef sit for about 10 minutes.
- Stir fry carrots and cauliflower in oil for 2-3 minutes and remove to a bowl.
- Stir fry mushrooms and green pepper in oil for 1-2 minutes and add carrots and cauliflower to stir fry for an additional 1 minute then remove to a bowl.
- Stir fry beef in oil for 3-4 minutes or until cooked through then add the thickened sauce.
- Allow beef to continue cooking in the sauce until slightly more thick, then add the vegetables to the wok and stir fry 1 minute.
- Serve over rice.
