A quick stir-fry that combines flavourful steak with colourful vegetables. This recipe will quickly become a weeknight favourite.
Prep: 25 mins
Cook: 20 mins
450 g beef flank marinating steak
2 tbsp oyster sauce
1 tsp chili garlic sauce
pinch salt and pepper
1/3 cup water
4 cloves garlic, minced
1 egg yolk
2 tsp cornstarch
3 tsp vegetable oil, divided
1 onion, thinly sliced
100 g shiitake mushrooms, stemmed and sliced
350 g broccoli florets, bite-size (about 6 cups)
1 sweet red pepper, thinly sliced
2 tbsp water
Place steak in freezer until firm, about 20 minutes. Thinly slice across the grain. Meanwhile, in small bowl, whisk together oyster sauce, chili garlic sauce, pinch each salt and pepper and 1/3 cup water. Set aside.
In bowl, toss together beef, garlic, egg yolk, cornstarch; and pinch each salt and pepper. (Make-ahead: Cover and refrigerate for 1 hour.)
In large nonstick skillet or wok, heat 1 tsp vegetable oil over medium-high heat; stir-fry half of the beef mixture until browned, about 3 minutes. Transfer to plate. Repeat with oil and remaining beef mixture. In same pan, heat 1 tsp vegetable oil over medium-high heat; stir-fry onion and shiitake mushrooms until onion is golden and mushrooms are softened, about 5 minutes. Add broccoli florets, red pepper and 2 tbsp water. Stir-fry until broccoli is tender-crisp, about 8 minutes. Return beef and any accumulated juices to pan. Stir in oyster sauce mixture; cook, stirring, until slightly thickened, about 1 minute.
We take your interest in our newsletter as a compliment and respect your right to privacy. We will not share or distribute your personal information and you can opt out anytime. We hope you enjoy our newsletter, thank you for Joining Us! ~Canada Beef