INGREDIENTS

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

DIRECTIONS

1. Whisk the brown sugar, soy sauce, cornstarch, 2 tablespoons water and 2 teaspoons sesame oil in a bowl. Add the steak and toss.

2. Heat a large skillet over high heat; add 2 teaspoons sesame oil. Add the scallions, cucumber and cabbage; stir-fry until the vegetables start softening, about 2 minutes. Add the carrots and 1/4 cup water; cook, stirring, until the water evaporates and the vegetables are tender, 2 to 3 minutes. Transfer to a bowl; wipe out the skillet.

3. Heat the remaining 2 teaspoons sesame oil in the skillet over medium-high heat. Add the ginger and jalapenos; stir-fry 30 seconds. Transfer the steak to the skillet using a slotted spoon; stir-fry until browned, 2 to 3 minutes.

4. Add the steak marinade back to the skillet and cook, stirring, until thick, about 2 minutes. Return the vegetables to the skillet and heat through. Serve over rice.

YIELDS:4 SERVINGS

PREP TIME:0 HOURS 20 MINS

TOTAL TIME:0 HOURS  35 MINS

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