A Chinese classic that translates well to the dinner table. Freshly steamed rice completes the meal. Partially freezing the flank steak makes it a breeze to slice thinly.
1 pound flank steak, partially frozen
1/2 cup oyster sauce
1/4 cup water
3 tablespoons cooking sherry
1 tablespoon cornstarch
1/4 teaspoon crushed red pepper flakes
4 tablespoons peanut oil, divided use
1 tablespoon grated gingerroot
1 clove garlic, minced
3 cups broccoli flowerets
1 red bell pepper, seeded julienned
2 stalks celery, diagonally sliced
1/2 cup diagonally sliced green onions
3 tablespoons chopped fresh cilantro
Cut partially frozen flank steak across the grain to make very thin 2×1-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 Stirfry 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 Stirfry ginger and garlic for 30 seconds. Add broccoli and Stirfry for 3 minutes. Turn heat to high and stir in red bell pepper, celery and green onion; continue to Stirfry 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.
Makes 6 servings.