This flavorful dinner is easy to make and very adaptable. I often substitute the vegetables for what I have on hand. See the post above for suggestions.
Ingredients: 1 pound flank steak, partially frozen,½ cup oyster sauce (see post above for gluten-free options),¼ cup water,3 tablespoons mirin or cooking sherry,1 tablespoon arrowroot starch or non-GMO cornstarch,¼ teaspoon crushed red pepper flakes,4 tablespoons peanut oil or your favorite high heat cooking oil, divided,1 tablespoon grated ginger or ¼ teaspoon ground ginger,1 garlic clove, minced,3 cups broccoli florets,1 red, orange or yellow bell pepper, seeded and julienned,½ cup diagonally sliced green onions,3 cups cooked white or brown rice
Instructions: Cut the partially frozen flank steak across the grain to make very thin 2×1-inch strips.,In a small bowl, whisk together the oyster sauce, water, mirin and starch until the starch is dissolved. Whisk in the crushed red pepper flakes.,Heat a large nonstick skillet or wok over medium-high heat. Add 2 tablespoons oil and heat until very hot but not smoking. Add the beef and stir-fry until browned, about 2 minutes. Remove the beef to a bowl with a slotted spoon.,Heat the same skillet or wok over medium-high heat. Add the remaining 2 tablespoons oil and the ginger and garlic. Stir-fry for 30 seconds. Add the broccoli and stir-fry for 3 minutes. Turn the heat to high, add the bell pepper and green onion, and stir-fry for an additional 3 minutes. Reduce heat to medium. Stir in the beef. Give the sauce a quick whisk and add it to the skillet. Stir constantly until the mixture thickens, about 1 to 2 minutes.,Serve over brown or white rice.