Ginger Flank Steak & Oyster Sauce Stir-Fry

Ginger Flank Steak and Oyster Sauce Stir-Fry

Ingredients

1. 1 1/4 pounds flank steak, very thinly sliced
2. 1/4 cup reduced-sodium soy sauce
3. 1/4 cup oyster sauce
4. 1 tbsp rice-wine vinegar
5. 1 tbsp brown sugar I've used splenda before, if you're wanting a healthier option
6. 2 tsp toasted Asian sesame oil
7. 2 tbsp water, plus 1/3 cup water
8. 1 tsp cornstarch
9. 2 tbsp peanut or sesame oil, divided
10. 1 1/2 pounds broccoli, cut into small florets I cut mine into large florets, go for small!
11. 2 red bell peppers, thinly sliced
12. 5 cloves garlic, minced
13. 1 tbsp ginger, minced and peeled
14. 2 scallions, thinly sliced

Directions

• In a medium bowl, combine beef slices and soy sauce. Marinate beef at least 30 minutes or up to 2 hours. In a small cup, whisk oyster sauce, vinegar, sugar, dark sesame oil, and 2 tbsp water. Whisk in cornstarch to form a thick paste. Mine did not create a thick paste, it was still very liquidy, no problem.
• Warm 1 tbsp peanut oil in a large nonstick skillet or wok over high heat. Add beef and cook about 2 minutes, stirring often. Beef will be browned but not cooked through. Transfer beef to a large bowl.
• Warm same skillet over medium heat. Add broccoli and cook 1 minute, stirring. Add 1/3 cup water, cover pan and cook 2 minutes, until broccoli is tender crisp. Transfer to plate with beef.
• Warm remaining 1 tbsp peanut oil in same skillet, over medium heat. Add pepper strips and cook 2 minutes, stirring. Add garlic and ginger and cook 30 seconds, until fragrant, stirring constantly. Return beef, broccoli and any juices in the bowl to the skillet. Add oyster sauce mixture and cook 1 minute, stirring constantly, until sauce thickens and beef and vegetables are coated. Transfer to platter and serve over rice. Garnish with scallions.

VERDICT: Grant and I both give it a 4/5


Grant and I both liked this dish. It was really good. Grant's suggestion is more sauce next time. He's a saucy guy! So, I would double the sauce recipe next time, and add a titch more cornstarch to thicken it. I also thought of adding Hoisin sauce next time, that would probably help thicken it as well as give it that extra punch of flavor! yum!

One thought.... you know how some foods are ever better as leftovers? well, this is NOT that dish. While it was really delicious the night I cooked it, it was not so good as leftovers the next day for lunch. So, if you're thinking that you're going to make extra for leftovers, spare yourselves!

Weekend Food

Last weekend... we had good food!

We went to Tehachapi Saturday night and spent a night out on the town!
Las Palmas for dinner and District 9 at the Hitching Post Theatre.
Great Night!
Las Palmas has amazing salsa! Really good! We all know that salsa is such an important part of a Mexican restaurant!

The rest of the weekend, Grant and I ate more good food.
Last Thursday I made Kraft Mac n Cheese... nothing beats a properly made bowl of Kraft Mac n Cheese!

     Then Saturday morning before we went to Tehachapi, I made breakfast for Grant and I! We love the Jimmy Dean Skillet Breakfasts! So good! Sausage is the best one! Super easy to make, one skillet meal! I, of course, add extra seasonings, like red pepper. I add a little milk to the eggs to help em' fluff before adding them to the skillet. Then I added some cheese and sour cream to the top. I also made some of Grant's childhood favorites: the cheese dog roll up thingy. You take the Pillsbury crescent rolls, place a hot dog on top, slice the hot dog open and put cheese inside the dog. Then roll the dog up, bake it at 350 for approx. 12 minutes. Super good too!

     While at Tehachapi, Ron and Betty Barker told us that we just had to go to the bakery and get some fresh bread, upon asking the gal what the best was, she said the 6 grain, so we purchased it. I have to admit I was a little skeptical... it looked like some healthy piece of bread... but! It was really really good! I made some Chicken Salad Sandwiches for dinner when we returned home on Sunday night. I grilled the chicken on Saturday before we left, and shredded it up. Then all i had to do on Sunday was add Mayo, chopped celery, cranberries, salt and pepper, and chopped fresh taragon! It was really good. And I served it with some Macaroni Salad!