40 ml wine vinegar
40 ml soy sauce
30 ml brown sugar
15 ml cornstarch
500 g round steak, cut into thin slices across grain diagonally
30 ml vegetable oil
2 L vegetables, cut into bite size pieces (carrots, broccoli, cauliflower)
1 package chinese noodles, steamed (14 oz / 350 g)
In small bowl; combine vinegar, soy sauce, sugar, cornstarch and 2 tablespoons (30 ml) water. Stir until cornstarch is dissolved. Set aside.
In large skillet; heat half of oil over medium high heat. Cook meat, stirring for 2 to 3 minutes or until well browned. Remove and set aside.
Add remaining oil to pan. Add veggies and stir fry for 6 to 8 minutes or until tender crisp. Add meat. Stir cornstarch mixture and pour into pan. Cook, stirring, until sauce is boiling and thickens. Add noodles and cook until heated through.
Serves 4