Ingredients
3 tbsp. oyster sauce
2 tbsp. Chinese rice wine or dry white wine
2 tbsp. soy sauce
2 tbsp. canola oil
1 lb. flank steak
1 large red bell pepper
8 oz. green beans
1 1/2 c. thinly sliced shallots
2 large garlic cloves
2 tbsp. finely chopped peeled fresh ginger
3 large scallions
1 tsp. toasted sesame oil
fresh cilantro leaves
2 tsp. Toasted sesame seeds
1 c. long-grain white rice
1 1/2 c. water
3/4 tsp. kosher salt
Preparation
Step 1Prepare Rice: In a small heavy saucepan, bring rice, water, and salt to a boil over high heat. Reduce heat to low, cover saucepan, and simmer gently for about 15 minutes, or until water has been absorbed and rice is tender. Don’t stir rice during cooking, as this can release starches that will lead to sticking. Fluff rice with a fork and let stand, covered.Step 2In a small bowl, mix 1/4 cup water with oyster sauce, rice wine, and soy sauce; set aside. Heat a wok or large skillet over high heat. Add 1 tablespoon of canola oil and swirl it to coat the cooking surface. Add beef, spreading it out in a single layer, and cook, without stirring, for about 2 minutes, or until well browned on bottom. Transfer beef to a rimmed baking sheet.Step 3Add remaining 1 tablespoon canola oil to wok, then add bell peppers and green beans and cook, stirring often, for about 2 minutes, or until vegetables soften slightly. Stir in shallots, garlic, and ginger, then stir oyster sauce mixture, add to wok, and cook, stirring often, for about 2 minutes, or until vegetables are crisp-tender and sauce has reduced slightly. Return beef and its accumulated juices to wok, add scallions, and stir for about 1 minute, or just until beef is heated through. Stir in sesame oil and remove from heat.Step 4Divide stir-fry among four dinner plates. Sprinkle with cilantro leaves and sesame seeds and serve immediately, with rice.
From: What’s For Dinner? Delicious Recipes for a Busy Life © 2013 by Curtis Stone Buy the book
