Found this recipe in “Style at Home” – a whole section of recipes with a take-out theme except you don’t take out! I picked the easiest one for tonight’s dinner and the meal was delicious. Note: make sure you have a pot of rice simmering so it’s ready at the same time as the beef.
Ginger scallion beef with oyster sauce
1 1/2 lbs flank steak trimmed 1 tbsp vegetable oil
1 tbsp minced garlic 7 oz snow peas, strings removed
2 tbsp minced fresh ginger 4 green onions, sliced 1/4 thick
2 tbsp mirin 1/4 cup oyster sauce
1 tbsp sesame oil 1 tbsp low sodium soy sauce
2 tbs sake
Cut the flank steak in half lengthwise into 2 long pieces, then cut across the grain into thin slices. In a large bowl, stir together the garlic, ginger and mirin. Add the flank steak and marinate for 20 minutes.
Heat the oils over medium-high heat in a wok or large sauté pan. Working in 2 batches, sear the beef slices until no longer pink, add the snow peas and continue to cook until bright green about 2 minutes. Add the onions, oyster sauce, soy sauce and sake and cook 2 minutes more until the beef and vegetable are saucy and hot. Serve immediately over cooked rice. Best thing about this recipe is that it’s quick and not much clean-up – one pot!
PS – I used sugar snap peas as I had a whole bag in the fridge and didn’t want to waste – turned out well but I think it would of been better with the snow peas.
Ok two pots – one for the rice!