2 tbsp packed light brown sugar 2 tbsp soy sauce
3 tbsp toasted sesame oil 12 oz top round thinly sliced
1 bunch green onions, cut into 1" pieces 4 cups napa cabbage, cut into 1" strips
2 carrots, shredded 1-2 jalapeno peppers, seeded and sliced
cooked rice 2 tsp cornstarch
2 tbsp water
Whisk the brown sugar, soy sauce, cornstarch, water and 1 tbsp of the sesame oil in a bowl. Add the steak, toss, cover with plastic wrap and let sit for an hour. Do not refrigerate. Heat a large skillet or wok over high heat. Add 1 tbsp sesame oil. Add the green onions and cabbage and stir fry until the vegetables start softening, about 2-3 minutes. Add the carrots and 1/4 cup water, stirring until water evaporates and the carrots are tender. Transfer to a bowl. Heat remaining 1 tbsp sesame oil over medium high heat. Add the ginger and jalapeno and stiry fry about a minute. Put steak in the skillet using a slotted spoon, saving marinade. Stir fry until browned...2-3 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. Bon appetit!