This stir-fry comes together quickly, especially if you mix the sauce in the morning and let the meat marinate in the fridge all day. I serve it over rice and let everyone eat with chopsticks - my kids think it's fun and it slows the pace of the meal.
Ingredients
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon sugar
- 1/2 teaspoon sesame oil
- 2 1/2 teaspoons cornstarch
- 1 garlic clove, minced
- 1 teaspoon peeled, grated fresh ginger
- 3/4 pound flank steak
- 2 tablespoons vegetable oil
- 8 ounces pea pods, trimmed
- 1 medium red bell pepper, cut into 1/4-inch-wide strips
- 1/2 cup chicken broth
- 2 tablespoons oyster-flavored sauce
Instructions
- Make the marinade for the meat by measuring the soy sauce, vinegar, sugar, and sesame oil into a medium bowl. Add the cornstarch and blend it in with the back of a spoon. Stir in the garlic and ginger.
- Trim any fat from the steak. Cut it into pieces about 1 1/2inches long and not quite 1/4 inch thick. Add the meat to the marinade and stir to coat. Cover and set aside for at least 30 minutes.
- Heat a wok or large saute pan on high. Add the vegetable oil and gently rotate the wok or pan to evenly spread it. Add the meat, spreading it in the pan, and stir-fry it until it is well browned.
- Use a slotted spoon to transfer the cooked meat to a plate. Immediately add the pea pods, bell pepper, and chicken broth to the pan. Cook over high heat for 2 minutes, stirring occasionally. Stir in the meat and oyster sauce. Cook for another minute or two until the vegetables are tender. Serve over rice. Makes 4 servings.
- Kids can... measure and mix the marinade ingredients.
