Vegetable And Beef Stir-Fry With Brown Rice

• 1 cup brown rice
• 1 lb flank steak
• 3 tablespoons peanut oil
• 1 tablespoon dry sherry
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 2 teaspoons cornstarch
• 2 teaspoons minced fresh ginger
• 2 teaspoons minced garlic
• 3 large scallions, cut diagonally into 1-inch slices
• 4 ounces snow peas, trimmed
• 1 medium yellow squash, halved lengthwise, then sliced 3/4-inch thick
• 1 small red bell pepper, seeded cut into 1/4-inch strips
• 1/2 teaspoon hot red pepper flakes

1. Cook rice according to package directions.
2. Meanwhile, slice steak 1/4-inch thick, then cut slices crosswise in half. Whisk 1 T. peanut oil, the sherry, soy sauce, honey, cornstarch, and half the ginger and garlic in small bowl. Add steak and toss to combine.
3. Heat 1 T. peanut oil in large heavy skillet over high heat until a drop of water evaporates on contact. Add remaining ginger, garlic, and the scallions. Reduce heat to medium-high; stir-fry 1 minute. Transfer with slotted spoon to medium bowl. Add peas, squash and bell pepper to skillet; stir-fry until crisp-tender, 3-4 minutes. Add to scallions.
4. Add 1 T. oil to skillet and heat over high heat. Add pepper flakes to steak and stir to separate pieces;. Add steak to skillet; stir-fry until tender, about 3 minutes. Return vegetables to skillet; stir-fry until hot, about 1 minute.
5. Serve beef stir-fry with brown rice.

brown rice, flank steak, peanut oil, sherry, soy sauce, honey, cornstarch, fresh ginger, garlic, scallions, snow peas, yellow squash, red bell pepper, hot red pepper

Taken from www.food.com/recipe/vegetable-and-beef-stir-fry-with-brown-rice-305130 (may not work)