Ingredients
- 3 tablespoon oyster sauce
- 2 tablespoon chinese rice wine or dry white wine
- 2 tablespoon soy sauce
- 2 tablespoon canola oil
- 1 pound flank steak, excess fat trimmed and cut across the grain into 4-inch-thick slices
- 1 pound large red bell pepper, cored, seeded, and cut into 1/4-inch-wide strips
- 8 ounce green beans, trimmed and cut in half on the diagonal
- 1 1/2 cup thinly sliced shallots
- 2 cup large garlic cloves, finely chopped
- 2 tablespoon finely chopped, peeled fresh ginger
- 3 tablespoon large scallions (white and green parts), thinly sliced on the diagonal
- 1 teaspoon toasted sesame oil
- 2 teaspoon toasted sesame seeds, for sprinkling
Preparation
Baking Directions:
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.
