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Servings: 4

You’ll be wowed by the many layers of flavors in this tasty stir-fry. This quick-cooking dish is a real crowd pleaser. Serve over rice.

Ingredients

  • 1-1/2 lb. flank steak, trimmed
  • 1/4 cup reduced-sodium soy sauce
  • 2 Tbs. oyster sauce
  • 2 Tbs. Shaoxing wine or cooking sherry
  • 2 Tbs. cornstarch
  • 1/4 tsp. freshly ground black pepper
  • 1/2 cup lower-salt chicken broth
  • 2 tsp. granulated sugar
  • 1 tsp. sesame oil
  • 3-1/2 Tbs. peanut oil
  • 1 medium yellow bell pepper, sliced lengthwise about 1/4 to 1/2-inch thick
  • 1 medium red bell pepper, sliced lengthwise about 1/4  to 1/2-inch thick
  • 1 medium red onion, sliced lengthwise about 1/4 to 1/2-inch thick
  • 1 Tbs. minced fresh ginger
  • 2 large cloves garlic, minced
  • 1/2 loosely packed cup coarsely chopped fresh cilantro leaves and tender stems

Nutritional Information

  • Calories (kcal) : 450
  • Fat Calories (kcal): 220
  • Fat (g): 25
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 5
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 105
  • Sodium (mg): 1010
  • Carbohydrates (g): 16
  • Fiber (g): 2
  • Sugar (g): 6
  • Protein (g): 37

Preparation

  • Put the steak in the freezer for about 15 minutes so that it will be easier to slice. Slice the steak against the grain into thin 4- to 6-inch-long strips. In a medium bowl, whisk 2 Tbs. of the soy sauce, 1 Tbs. of the oyster sauce, 1 Tbs. of the Shaoxing, and 1 Tbs. of the cornstarch. Add the beef. Stir to coat all over, and then sprinkle with the black pepper. Set aside.
  • In a medium bowl, whisk the chicken broth with the remaining 2 Tbs. soy sauce, 1 Tbs. oyster sauce, 1 Tbs. Shaoxing, 1 Tbs. cornstarch, the sugar, and sesame oil.
  • Heat a wok or large sauté pan over medium-high heat, and add 1 Tbs. of the peanut oil. When very hot and beginning to smoke, add half of the beef in a single layer and cook, undisturbed, 1 minute. Flip and cook another minute until most of the pink is gone and the beef is seared. Remove to a plate and add another 1 Tbs. of the peanut oil to the wok. Repeat with the remaining beef and remove to the same plate.
  • Add the remaining 1-1/2 Tbs. peanut oil to the wok, and lower the heat to medium. Add the bell peppers and onion, and cook until just tender and lightly charred, about 5 minutes. Add the ginger and garlic, and cook, stirring, 1 minute more.
  • Whisk the sauce mixture, and then swirl it into the wok. Bring to a boil, and then add the beef back to the wok. Stir to coat all over. Remove from the heat, and stir in the cilantro. Serve immediately.

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