and Mushroom Stir
:¾ pound flank steak2 Tablespoons soy sauce1 Tablespoon cornstarch4 large carrots½ pound small mushrooms1 bunch scallions (about 6)1/3 cup beef broth3 drops hot pepper sauce¼ teaspoon black pepper2 Tablespoons vegetable oil2 cloves garlic, minced3 quarter-size slices (¼ inch thick) fresh ginger, unpeeled3 Tablespoons chopped cilantro (optional)
:1. Cut the steak into 2 inch wide strips. Then cut each strip across the grain into ¼ inch thick slices.2. In a medium bowl, combine the steak with 1 Tablespoon of the soy sauce and the cornstarch. Stir to coat steakand set aside.3. Cut the carrots on the diagonal into ¼ inch thick slices. Cut the scallions into 2-inch lengths.4. In a small bowl, combine the broth, remaining 1 Tablespoon soy sauce, hot pepper sauce and black pepper.5. In a large skillet or wok, warm 1 Tablespoon of the oil over medium-high heat until hot but not smoking.6. Add scallions, garlic, and ginger. Stir fry for few seconds.7. Add the carrots and mushrooms and stir-fry until the carrots are crisp-tender, 3 to 5 minutes.8. Remove the vegetables to a plate and cover loosely keep warm.9. Add the remaining 1 Tablespoon oil to the skillet and warm over medium-high heat.10. Add the steak and the marinade in stir fry until steak is browned, but still slightly pink in the center, 2 to 3 minutes.11. Return the vegetables to skillet. Stir the broth mixture, add it to the skillet and bring the liquid to a boil.12. Cook, stirring constantly, until vegetables are tender and the beef is cooked through, 2 to 3 minutes longer. Stir inthe cilantro, if using, and serve hot. Makes 4 servings.