Stir-Fry Beef and Broccoli

Ingredients

• 1.3 lb flank steak cut into thin slices
• 2 tablespoons soya sauce 
• 3 cloves garlic finely chopped
• 1 tablespoon ginger grated
• 0.3 cup hoisin sauce 
• 0.3 cup water 
• 1 tablespoon cornstarch 
• 0.5 teaspoon pepper red crushed
• 2 tablespoons vegetable oil 
• 2 cups broccoli florets fresh
• 1.5 cups baby carrots cut lengthwise into julienne (2x1/4x1/4-inch) strips
• 2 tablespoons water 
• 0.5 cup cashew pieces 

Equipment

• bowl
• frying pan
• whisk
• wooden spoon
• wok

Directions

1. In medium bowl, mix beef, soy sauce, garlic and gingerroot; set aside. In small bowl, mix sauce ingredients with wire whisk until well blended; set aside.
2. In wok or 12-inch skillet, heat 1 tablespoon of the oil over high heat about 1 minute.
3. Add beef mixture, breaking up clumps of beef with wooden spoon; cook 1 minute without stirring. Stir-fry 1 to 2 minutes or until beef is browned around edges.
4. Transfer beef mixture to clean bowl.
5. To empty wok, add remaining 1 tablespoon oil; heat over high heat about 1 minute.
6. Add broccoli and carrots; cook 2 minutes, stirring frequently.
7. Add 2 tablespoons water; cover and cook 2 to 4 minutes, stirring occasionally, until broccoli and carrots are crisp-tender.
8. Return beef mixture to wok.
9. Mix sauce mixture again with wire whisk to recombine; pour into wok. Stir to coat mixture with sauce. Cook 1 to 2 minutes, stirring occasionally, until sauce is thickened.
10. Sprinkle each serving with cashews.