1½ cups, plus 4 teaspoons water

1¼ cups short-grain white rice

2 pounds flank steak

¾ pound prepackaged chop suey mix

2 teaspoons cornstarch

2 tablespoons, plus 2

teaspoons vegetable oil

½ cup prepared stir-fry sauce

• Bring the rice and 1½ cups water to a boil over medium heat. Reduce heat to low and cover tightly. Simmer until all the water is absorbed and the rice is cooked, about 15 to 20 minutes. Remove from heat and let stand for 10 to 15 minutes. Do not stir.

• Meanwhile, cut the steak into thin strips, about 2 inches long. Rinse the chop suey vegetables and drain. In a small bowl, mix the cornstarch with the 4 teaspoons water and set aside.

• Heat 2 tablespoons of the oil on medium-high in a frying pan. Add half the steak strips, laying them flat down in the frying pan. Let the meat cook for 1 minute, then stir with a spatula. Cook the steak until it changes color and is nearly cooked, stirring frequently. Remove from the frying pan and cook the remaining steak, adding more oil if necessary.

• Clean out the frying pan and add the remaining 2 teaspoons oil. When the oil is hot, add the chop suey vegetable mix, stirring. Cook for 2 to 3 minutes, and add ¼ cup of the stir-fry sauce. Mix well and cook for another 1 to 2 minutes, until the sauce is heated through. Add the steak and the remaining ¼ cup stir-fry sauce, and mix thoroughly.

• Push the mixture to the sides of the frying pan. Turn up the heat. Give the cornstarch and water mixture a quick restir and add it to the middle of the pan and stir until it thickens. Mix with the meat and vegetables.

• Fluff the rice with a fork. Serve the chop suey hot over the rice.