1. Place the steak on a flat surface and, using a sharp knife, cut against the grain into slices about 2-in. wide. Slice each piece of steak horizontally into 2 or 3 pieces. Stack the slices and cut into 1/4-in. strips. 2. Add the cornstrach to the steak and toss to coat. Place the steak in a bowl and sprinkle over the sugar and soy sauce. Set aside. 3. Heat 2 tbsp oil in a wok or large skillet and add the cauliflower, green pepper and carrot. Cook, stirring, until crisp-tender. 4. Add the mushrooms and cook, stirring, about 30 sec. longer. Add the bean sprouts and stir-fry for a few sec. longer. 5. Remove the vegetables with a slotted spoon and set aside. 6. Add the remaining oil to the wok or skillet. When it is very hot, add the ginger and garlic and cook, stirring, for a few sec. Add the steak and cook, shaking the wok and stirring the strips of steak to separate them and cook evenly, about 1-2 min. 7. Return the vegetables to the wok and toss quickly over high heat, then serve.
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|Serving Size: 1 Serving (253g)|
|Recipe Makes: 4|
|Calories from Fat: 196 (57%)|
|Amt Per Serving||% DV|
|Total Fat 21.8g||29 %|
|Saturated Fat 5.7g||28 %|
|Monounsaturated Fat 9.5g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 39.2mg||12 %|
|Sodium 410.1mg||14 %|
|Potassium 677.4mg||18 %|
|Total Carbohydrate 10.5g||3 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 8.2g|
|Protein 26.5g||38 %|
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Calories per serving: 342
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