Ingredients
1 1/4
lb beef flank steak, cut into thin slices
2
tablespoons soy sauce
3
cloves garlic, finely chopped
1
tablespoon grated gingerroot, if desired
1/3
cup hoisin sauce
1/3
cup water
1
tablespoon cornstarch
1/2
teaspoon crushed red pepper flakes
2
tablespoons peanut or vegetable oil
2
cups fresh small broccoli florets
1 1/2
cups ready-to-eat baby-cut carrots, cut lengthwise into julienne (2x1/4x1/4-inch) strips
2
tablespoons water
1/2
cup cashew halves, if desired
Preparation
In medium bowl, mix beef, soy sauce, garlic and gingerroot; set aside. In small bowl, mix sauce ingredients with wire whisk until well blended; set aside.
In wok or 12-inch skillet, heat 1 tablespoon of the oil over high heat about 1 minute. Add beef mixture, breaking up clumps of beef with wooden spoon; cook 1 minute without stirring. Stir-fry 1 to 2 minutes or until beef is browned around edges. Transfer beef mixture to clean bowl.
To empty wok, add remaining 1 tablespoon oil; heat over high heat about 1 minute. Add broccoli and carrots; cook 2 minutes, stirring frequently. Add 2 tablespoons water; cover and cook 2 to 4 minutes, stirring occasionally, until broccoli and carrots are crisp-tender.
Return beef mixture to wok. Mix sauce mixture again with wire whisk to recombine; pour into wok. Stir to coat mixture with sauce. Cook 1 to 2 minutes, stirring occasionally, until sauce is thickened. Sprinkle each serving with cashews.
