Whisk the brown sugar, soy sauce, cornstarch, 2
tablespoons water and 2 teaspoons sesame oil in a
bowl. Add the steak and toss.
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.
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.
Whisk 3/4 cup water into the steak marinade; add
to the skillet and cook, stirring, until thick,
about 2 minutes. Return the vegetables to the
skillet and heat through. Serve over rice.
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