- 4
- 30 mins
Ingredients
- 1 pound flank steak, halved lengthwise with the grain, then cut against the grain into ¼-inch-thick slices
- 2 tablespoons oyster sauce, divided
- 2 tablespoons fish sauce, divided
- 1 teaspoon white sugar
- Kosher salt and ground black pepper
- 3 tablespoons peanut oil, divided
- 3 large or 6 small celery stalks, sliced ¼ inch thick on the diagonal (about 2 cups)
- 2 medium shallots, halved and thinly sliced
- 1/2 cup roasted peanuts
- 2 Fresno chilies, stemmed, seeded and thinly sliced
- 1 bunch cilantro, stems minced, leaves chopped, reserved separately
- 3 medium garlic cloves, minced
Preparation
Step 1
In a medium bowl, stir together the flank steak, 1 tablespoon of oyster sauce, 1 tablespoon of fish sauce, the sugar, ½ teaspoon salt and 1 teaspoon pepper. Let stand for 5 minutes.
In a medium bowl, stir together the flank steak, 1 tablespoon of oyster sauce, 1 tablespoon of fish sauce, the sugar, ½ teaspoon salt and 1 teaspoon pepper. Let stand for 5 minutes.
Add the remaining 1 tablespoon oil to the skillet and heat over medium-high until barely smoking. Add the celery, shallots, peanuts, chilies and cilantro stems. Cook, stirring occasionally and scraping up the browned bits, until the celery and shallots are lightly browned, about 3 minutes.
Add the garlic and cook, stirring, until fragrant, about 30 seconds.
Add the beef and accumulated juices, then cook, stirring, until most of the juices have evaporated, about 1 minute.
Off heat, stir in the remaining 1 tablespoon oyster sauce, remaining 1 tablespoon fish sauce and 1 tablespoon water, then sprinkle with the cilantro leaves.