Beef-Veggie Stir-Fry

We altered this one quite a bit, using less meat and more veggies than the original recipe called for. We made the sauce as Cooking Light described, but in the future we'll use the process listed below (from a different CL recipe that we liked better). If you want to see what CL had in mind, check out the link. Our version is here. :)
* Next time we want to try adding bamboo shoots too.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=50400000110403

Yield: 4 servings (serving size: about 1 1/3 cups beef mixture and 3/4 cup rice)

Ingredients:
1 cup uncooked long-grain white rice
3/4 pound flank steak, trimmed
1 tablespoon sugar
4 tablespoons low-sodium soy sauce
1 tablespoon minced garlic
1 tablespoon bottled ground fresh ginger
1 tablespoon dark sesame oil
2 tablespoons canola oil
2 cups prechopped broccoli florets
1 cup thinly sliced carrot
1 cup mushrooms, quartered
1 cup snow peas, trimmed
1/3 cup thinly sliced green onions

Preparation:
1. Cook rice according to packaging.
2. Cut steak across grain into 1/4-inch slices; cut slices into 1/2-inch-wide strips. Cut strips into 3-inch-long pieces. Combine steak pieces, sugar, soy sauce, garlic, ginger, and sesame oil.
3. Heat a large skillet over medium-high heat. Add 1 tablespoon canola oil to pan, swirling to coat. Add steak mixture to pan; stir-fry 1 minute. Add broccoli and next 4 ingredients (through onions) to pan with remaining 1 tablespoon canola oil; stir-fry just until veggies soften. Serve over rice.