Reprinted from What's For Dinner? by Curtis Stone. Copyright © 2013. Published by Ballantine Books.
|3 tablespoons oyster sauce||2 cloves garlic, finely chopped|
|2 tablespoons Chinese rice wine or dry white wine||2 tablespoons finely chopped peeled fresh ginger|
|2 tablespoons soy sauce||3 large scallions (white and green parts), thinly sliced on the diagonal|
|2 tablespoons canola oil||1 teaspoon toasted sesame oil|
|1 pound flank steak, excess fat trimmed and cut across the grain into -inch-thick slices||Fresh cilantro leaves, for garnish|
|1 large red bell pepper, cored, seeded, and cut into 1/4-inch-wide strips||2 teaspoons toasted sesame seeds, for sprinkling|
|8 ounces green beans, trimmed and cut in half on the diagonal||Rice, for serving|
|1/2 cup thinly sliced shallots|
In a small bowl, mix 1/4 cup water with the oyster sauce, rice wine, and soy sauce; set aside. Heat a wok or large skillet over high heat. Add 1 tablespoon of the canola oil and swirl it to coat the cooking surface. Add the beef, spreading it out in a single layer, and cook, without stirring, for about 2 minutes, or until well browned on the bottom. Transfer the beef to a rimmed baking sheet.
Add the remaining 1 tablespoon canola oil to the wok, then add the bell peppers and green beans and cook, stirring often, for about 2 minutes, or until the vegetables soften slightly. Stir in the shallots, garlic, and ginger, then stir the oyster sauce mixture, add to the wok, and cook, stirring often, for about 2 minutes, or until the vegetables are crisp-tender and the sauce has reduced slightly. Return the beef and its accumulated juices to the wok, add the scallions, and stir for about 1 minute, or just until the beef is heated through. Stir in the sesame oil and remove from the heat.
Divide the stir-fry among four dinner plates. Sprinkle with the cilantro leaves and sesame seeds and serve immediately, with the rice.
Measure and prep all of the ingredients, including the seasoning sauce, before you heat the pan. Have your dinner plates ready, too. If you are serving rice with the stir-fry, put it on to cook before you begin any other prep so it is done when you are ready to serve.
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