BEEF AND MUSHROOM STIR-FRY

INGREDIENTS

• ¾ pound flank steak
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 4 large carrots
• ½ pound small mushrooms
• 1 bunch scallions (about 6)
• 1/3 cup beef broth
• 3 drops hot pepper sauce
• ¼ teaspoon black pepper
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 3 quarter-size slices (¼ inch thick) fresh ginger, unpeeled
• 3 tablespoons chopped cilantro (optional)

DIRECTION

• Cut the steak into 2 inch wide strips.
• Then slice each strip across the grain into ¼ inch thick slices.
• In a medium bowl, combine the steak with 1 tablespoon of the soy sauce and the cornstarch.
• Mix to coat steak and put it aside.
• Cut the carrots on the diagonal making ¼ inch thick slices.
• Cut the scallions into 2-inch lengths.
• In a small bowl, combine the broth, remaining 1 tablespoon soy sauce, hot pepper sauce and black pepper. Mix well.
• In a large skillet or wok, warm 1 tablespoon of the oil over medium-high heat.
• Add scallions, garlic, and ginger in it. Stir fry for few seconds.
• Add the carrots and mushrooms in it. Stir-fry until the carrots are crisp-tender, which may take about 3 to 5 minutes.
• Remove the vegetables in a plate and cover loosely so that it remains warm.
• Add the remaining 1 tablespoon oil to the skillet and warm over medium-high heat.
• Add the steak and the marinade in stir fry until steak is browned, but still slightly pink in the center, this may take about 2 to 3 minutes.
• Return the vegetables to skillet.
• Mix the broth mixture, add it to the skillet and bring the liquid to a boil.
• Cook the mixture, mixing constantly, until vegetables are tender and the beef is cooked through, cook for another 2 to 3 minutes.
• Mix in the cilantro, if using, and serve hot.
• Makes 4 servings