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!