1 lb flank steak, trimmed
2 T low-sodium soy sauce
1 t minced garlic
1/2 t freshly ground black pepper
3 1/2 T water, divided
2 T oyster sauce
1/4 t crushed red pepper
3/4 lb broccoli
2 T canola oil, divided
1 lg red bell pepper, halved, seeded and cut into 1″ pieces
4 C hot cooked long-grain rice
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1. Cut steak in half lengthwise. Cut each half across the grain into 1/8″-thick slices. Combine beef, soy sauce, garlic and black pepper; toss well. Cover and refrigerate 30 minutes.
2. Combine 1 1/2 T water, oyster sauce, and crushed red pepper in a small bowl; set aside.
3. Cut broccoli into florets. Peel broccoli stems; cut stems diagonally into 1/4″-thick slices.
4. Heat 1 T canola oil in a large nonstick skillet over medium-high heat. Add beef mixture to skillet; cook 3 minutes or until beef is browned, stirring constantly. Remove from heat. Transfer beef mixture to a bowl.
5. Heat the remaining 1 T canola oil in pan over medium-high heat. Add broccoli; cook 2 minutes, stirring constantly. Add the remaining 2 T water; cook 1 minute, stirring constantly. Add bell pepper; cook 30 seconds, stirring constantly. Return beef mixture to pan. Stir in the oyster sauce mixture; cook until thoroughly heated. Serve over rice.
Yield: 6 servings.
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