Steak and Vegetable Stir-Fry

• 1 beef flank steak
• 2 tbsp. soy sauce
• 1 piece peeled ginger root
• 3 medium green onions
• salad oil
• 1 1/4 lb. assorted cut vegetables from salad bar

1. Cut flank steak lengthwise in half.
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. In small bowl, toss beef strips with soy sauce; set aside.
4. Meanwhile, thinly slice ginger; cut green onions into 2-inch-long pieces.
5. In nonstick 12-inch skillet over high heat add in 1 tablespoon salad oil.
6. When hot, cook ginger slices until golden.
7. With slotted spoon, remove ginger and discard.
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. Add 2 tablespoons water.
10. Reduce heat to medium; cover and cook 2 minutes.
11. Uncover and stir-fry over high heat until vegetables are tender-crisp.
12. With slotted spoon, remove vegetables to medium bowl.
13. In same skillet over high heat, add in 1 tablespoon salad oil.
14. When very hot, cook beef mixture, stirring quickly and constantly, until beef loses its pink color, 2 to 3 minutes.
15. Return vegetables to skillet; stir in baby corn.
16. Heat mixture through.

soy sauce, ginger root, green onions, salad oil, salad bar

Taken from www.delish.com/recipefinder/steak-vegetable-stir-fry-2668 (may not work)