Steak and Vegetable Stir-Fry

1. 1

   Cut flank steak lengthwise in half.

2. 2

   With knife held in slanting position, almost parallel to the cutting surface, cut each half of flank steak crosswise into 1/8-inch-thick slices.

3. 3

   In small bowl, toss beef strips with soy sauce; set aside.

4. 4

   Meanwhile, thinly slice ginger; cut green onions into 2-inch-long pieces.

5. 5

   In nonstick 12-inch skillet over high heat add in 1 tablespoon salad oil.

6. 6

   When hot, cook ginger slices until golden.

7. 7

   With slotted spoon, remove ginger and discard.

8. 8

   In oil remaining in skillet, cook green onions and assorted vegetables (except baby corn), stirring quickly and frequently, until vegetables are coated with oil.

9. 9

   Add 2 tablespoons water.

10. 10

    Reduce heat to medium; cover and cook 2 minutes.

11. 11

    Uncover and stir-fry over high heat until vegetables are tender-crisp.

12. 12

    With slotted spoon, remove vegetables to medium bowl.

13. 13

    In same skillet over high heat, add in 1 tablespoon salad oil.

14. 14

    When very hot, cook beef mixture, stirring quickly and constantly, until beef loses its pink color, 2 to 3 minutes.

15. 15

    Return vegetables to skillet; stir in baby corn.

16. 16

    Heat mixture through.

* Per serving · 4 servings · Values may vary.

No additional tips available.