Sesame Steak Stir-Fry

• 2 tablespoons packed light brown sugar
• 2 tablespoons low-sodium soy sauce
• 2 teaspoons cornstarch
• 2 tablespoons toasted sesame oil
• 8 ounces top round steak, thinly sliced against the grain
• 2 bunches scallions, cut into 1-inch pieces
• 1/2 English cucumber, quartered and cut into 1-inch pieces
• 1/2 head napa cabbage, cut into 1-inch-thick strips
• 1 cup shredded carrots (about 2)
• 1 tablespoon minced peeled ginger
• 2 red jalapeno peppers, halved, seeded and thinly sliced
• 3 cups cooked white rice, for serving

1. Whisk the brown sugar, soy sauce, cornstarch, 2 tablespoons water and 2 teaspoons sesame oil in a bowl.
2. Add the steak and toss.
3. Heat a large skillet over high heat; add 2 teaspoons sesame oil.
4. Add the scallions, cucumber and cabbage; stir-fry until the vegetables start softening, about 2 minutes.
5. Add the carrots and 1/4 cup water; cook, stirring, until the water evaporates and the vegetables are tender, 2 to 3 minutes.
6. Transfer to a bowl; wipe out the skillet.
7. Heat the remaining 2 teaspoons sesame oil in the skillet over medium-high heat.
8. Add the ginger and jalapenos; stir-fry 30 seconds.
9. Transfer the steak to the skillet using a slotted spoon; stir-fry until browned, 2 to 3 minutes.
10. Add the steak marinade back to the skillet and cook, stirring, until thick, about 2 minutes.
11. Return the vegetables to the skillet and heat through.
12. Serve over rice.
13. Photograph by Antonis Achilleos

brown sugar, soy sauce, cornstarch, sesame oil, steak, bunches scallions, cucumber, cabbage, carrots, peeled ginger, red jalapeno peppers, white rice

Taken from www.foodnetwork.com/recipes/food-network-kitchens/sesame-steak-stir-fry.html (may not work)