- 2
Ingredients
- 1 Tbs soy sauce
- 2 tsp sugar
- 6 oz flank steak , cut into 2-inch wide strips with grain, then sliced across grain into 1/8-inch-thick slices
- 1 Tbs dry sherry
- 1/4 cup low-sodium chicken broth
- 2 Tbs oyster sauce
- 1/2 tsp cornstarch
- 1 medium clove garlic , minced or pressed through garlic press (about 1 teaspoon)
- 1 1/2 tsp minced fresh ginger
- 1 Tbs vegetable oil
- 6 oz sugar snap peas , ends trimmed and strings removed (about 2 cups)
- 1/2 medium red bell pepper , seeded and cut into 1/4-inch slices
- 1 Tbs water
Preparation
Step 1
-1. Combine soy sauce and 1/2 teaspoon sugar in medium bowl. Add beef, toss well, and marinate for at least 10 minutes or up to 1 hour, stirring once. Meanwhile, whisk remaining sugar, sherry, broth, oyster sauce, and cornstarch in medium bowl. Combine garlic, ginger, and 1/2 teaspoon oil in small bowl.
-2. Drain beef and discard liquid. Heat 1 teaspoon oil in 10-inch nonstick skillet over high heat until justsmoking.
-3. Add beef in single layer, breaking up clumps. Cook, without stirring, for 1 minute, then stir and cook until browned, 1 to 2 minutes. Transfer beef to clean bowl. Rinse skillet and dry with paper towels.
-4. Add remaining oil to now-empty skillet and heat until just smoking. Add snap peas and bell pepper; cook, stirring frequently, until vegetables begin to brown, 2 to 4 minutes. Add water and continue to cook until vegetables are crisp-tender, 1 to 2 minutes longer. Push vegetables to
sides of skillet; add garlic-ginger mixture to clearing and cook, mashing with spatula, until fragrant, 15 to 20 seconds. Combine garlic-ginger mixture with vegetables. Return beef and any juices to skillet and stir to combine. Whisk sauce to recombine, then add to skillet; cook,
stirring constantly, until thickened, about 30 seconds. Serve.