This was one of three recipes I made this date from Grace Young’s THE ART OF STIR-FRYING
online video course. Thin sliced flank steak was marinated and then stir-fried to 3/4 of the way to doneness. The beef was removed so the veggies could be stir-fried. The beef was added back in to finish along with some sauce and seasoning. The beef was tender and flavorful and the veggies and ham added some great flavor. This was one of the better beef stir-fries I have made.