This is a great recipe from the folks at America’s Test Kitchen. This one is super kid-friendly, even for my pickiest eater. On the table in less than 20. Tip: If you buy the pre-cut stir-fry meat from the store it will save you even more time, but I’m not sure what cuts they use for that. Cutting the flank steak yourself will cost you 5 minutes but might be worth it. Excellent flavor.
Ingredients
1/3 cup oyster sauce
1/3 cup low – sodium beef broth
2 tsp rice wine vinegar
1/2 tsp red pepper flakes
2 tablespoons vegetable oil (divided)
1 flank steak (1 and 1/2 lbs) cut into thin slices
1 lb. sugar snap peas
2 (8oz) cans water chestnuts, drained
8 cloves garlic, minced (4 tsp of wet garlic from jar)
2 TBS grated fresh ginger (or 2 TBS prepared garlic from jar)
1. Whisk oyster sauce, broth, vinegar and pepper flakes together. Set aside.
2. heat 2 tsp oil in large skillet over high heat until smoking. Cook half steak until browned (about 1 minute per side). Remove to bowl and repeat with 2 tsp oil and remaining steak. Remove.
3. Heat last 2 tsp oil until smoking and add peas and water chestnuts. Stir occasionally until peas are bright green and tender — about 3 minutes. Add garlic and ginger and cook until fragrant (30 seconds). Return steak and juices to pan. Add oyster sauce mixture and cook until thickened. About 1 minute.
Serve over rice. (Microwave rice takes just 3 minutes and is perfect every time).
Test Kitchen Note: Slice the flank steak with the grain into three long strips and then cut each strip against the grain into 1/8 inch thick slices.
