Ingredients Jump to Instructions ↓

  1. 1 pound flank steak, partially frozen

  2. 1/2 cup oyster sauce

  3. 1/4 cup water

  4. 3 tablespoons cooking sherry

  5. 1 tablespoon cornstarch

  6. 1/4 teaspoon crushed red pepper flakes

  7. 4 tablespoons peanut oil - divided use

  8. 1 tablespoon grated ginger root

  9. 1 clove garlic, minced

  10. 3 cups broccoli flowerets

  11. 1 red bell pepper, seeded julienned

  12. 2 stalks celery, diagonally sliced

  13. 1/2 cup diagonally sliced green onions

  14. 3 tablespoons chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. Cut partially frozen flank steak across the grain to make very thin 2 x 1-inch strips. In a small bowl, combine oyster sauce, water, sherry and cornstarch; stir until cornstarch is dissolved. Stir in crushed red pepper flakes and set aside. Heat a large nonstick skillet or wok over high heat. Add half the peanut oil and heat until very hot but not smoking. Add the beef and stir-fry until browned, about 2 minutes. Remove beef from wok with a slotted spoon and set aside. Heat the same skillet or wok over medium-high heat. Add remaining peanut oil and stir-fry ginger and garlic for 30 seconds. Add broccoli and stir-fry for 3 minutes. Turn heat to high and stir in red bell pepper, celery and green onion; continue to stir-fry for an additional 3 minutes. Stir in beef and reserved oyster sauce. Stir constantly until mixture thickens, about 2 minutes. Serve immediately garnished with cilantro.


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