|Beef top round steak||1 Pound|
|Green onions||2 , sliced to make 1/4 cup|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Cooking oil||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Ground red pepper||1⁄4 Teaspoon|
|Snipped lily buds||1⁄4 Cup (4 tbs)|
|Bean threads||1 Ounce|
|Fresh broccoli||1⁄2 Pound, cut up to make 2 cups|
|Zucchini||1 Medium, cut into 2-inch-long julienne strips|
|Sweet peppers||2 Small, cut into 3/4-inch pieces to make 3/4 cup (Red, Yellow, And/Or Green)|
Partially freeze beef; cut on the bias into thin bite-size strips.
For marinade, combine onions, soy, sugar, 1 tablespoon of the oil, garlic, pepper, and red pepper.
Add beef, stirring to coat.
Cover and marinate at room temperature for 30 minutes or in the refrigerator for 2 hours, stirring occasionally.
Meanwhile, rehydrate mushrooms and lily buds; slice mushrooms.
Stir together cornstarch and 1/3 cup cold water.
If using bean threads, break into 4-inch lengths; cook in boiling water about 5 minutes or till tender.
Drain; keep warm.
Preheat a wok over high heat; add remaining 1 tablespoon oil.
(Add more oil as necessary.) Stir-fry broccoli in hot oil for 1 minute.
Add zucchini; stir-fry for 30 seconds.
Add pepper pieces; stir-fry about 1 1/2 minutes or till crisp-tender.
Add half of the beef mixture to the hot wok.
Stir-fry for 2 to 3 minutes or till done.
Stir-fry remaining beef mixture for 2 to 3 minutes.
Return all beef mixture.
Push from center.
Stir cornstarch mixture; add to center of the wok.
Cook and stir till bubbly.
Cook and stir for 1 minute more.
Return vegetables; add mushrooms and lily buds.
Stir ingredients together to coat with sauce.
Cook and stir for 1 minute.
Serve at once with bean threads, if desired.