Steak Stir-fry in Sesame Oil

Ingredients:

• 2 tbsp. l. brown sugar
• 2 tablespoons lightly salted soy sauce
• 2 tsp cornstarch
• 2 tablespoons dark sesame oil
• 220 g top round steak, thinly sliced ​​against the grain
• 2 bunches green onions, cut into 2cm pieces.
• Half a cucumber, quartered and sliced ​​into 2cm pieces.
• Half a head of Chinese cabbage, cut into 2cm thick strips.
• 1 cup grated carrots (about 2 pcs.)
• 1 tbsp. chopped peeled ginger
• 2 red jalapeños, halved lengthwise, seeded and thinly sliced
• 3 cups cooked white rice, for serving

Preparation:

1. In a bowl, combine brown sugar, soy sauce, cornstarch, 2 tablespoons of water, and 2 teaspoons of sesame oil. Add the meat and stir.
2. Heat a large skillet over high heat; add 2 teaspoons sesame oil. Then add the green onions, cucumber, and cabbage; cook, stirring frequently, until the vegetables begin to soften, 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 and wipe out the skillet.
3. Heat the remaining 2 teaspoons sesame oil in a skillet over medium-high heat. Add the ginger and jalapeño; cook, stirring frequently, for 30 seconds. Using a slotted spoon, add the steak to the skillet and cook, stirring, until browned, 2 to 3 minutes.
4. Pour the steak marinade into the pan and cook, stirring, until thickened, about 2 minutes. Return the vegetables to the pan and heat through. Serve with rice.