This stir-fry comes together in minutes, with little chopping required, so it’s great for a busy weeknight. Serve with steamed rice or noodles to soak up the sauce. For a spicy note, add 1 tsp of Asian chili garlic paste.
HANDS-ON TIME
20 minutes
TOTAL TIME
20 minutes
MAKES
4 servings
INGREDIENTS
2 tbsp oyster sauce
1 tsp cornstarch
pinch each salt and pepper
1 tbsp vegetable oil
450 g beef flank marinating steak, thinly sliced across the grain
1 onion, sliced
2 sweet peppers (red, orange and/or yellow), sliced
DIRECTIONS
Stir together 3 tbsp water, oyster sauce, cornstarch, salt and pepper. Set aside.
In wok or large nonstick skillet, heat 2 tsp of the oil over high heat; stir-fry beef until browned, about 3 minutes. Transfer to plate. Add remaining vegetable oil, onion and 2 tbsp water to wok. Stir-fry over medium-high heat, scraping up browned bits from bottom of wok, until softened, about 4 minutes. Add peppers; stir-fry until tender-crisp, about 4 minutes. Return beef to wok. Add oyster sauce mixture; cook, tossing to coat, until sauce is slightly thickened, about 1 minute.
NUTRITIONAL INFORMATION, PER SERVING: about 249 cal, 26 g pro, 13 g total fat (4 g
sat. fat), 8 g carb, 1 g fibre, 53 mg chol, 316 mg sodium, 521 mg potassium. % RDI:
2% calcium, 17% iron, 11% vit A, 157% vit C, 9% folate.
VARIATION
CHICKEN AND PEPPER STIR-FRY
Substitute boneless skinless chicken thighs for beef. Stir-fry until browned and juices run clear when chicken is pierced, about 3 minutes.
