Run of the mill beef stir-fry gets a kick in the pants by the inclusion of sweet honey and flavorful oyster sauce. Goes great over rice or noodles.
- 1 lb flank steak
- For the Marinade:
- 1 tbsp. sherry (dry)
- 2 tsp. oyster sauce
- 1/2 tsp. sugar
- 1 tsp. cornstarch
- For the Sauce:
- 1/2 cup water
- 3 tbsp. liquid honey
- 1 1/2 tsp. black rice vinegar
- 1 tsp. cornstarch (mixed with 4 tsp. water)
- 1 red pepper (small)
- 10 snow peas
- 1 cup mung bean sprouts
- 1 tsp. garlic (chopped)
- 1 tsp. ginger (chopped)
- 1 green onion
Cut the beef across the grain into thin strips, approximately 2 inches long. Add the marinade ingredients, using your fingers to mix them in and adding the cornstarch last. Marinate the beef for thirty minutes.
While the beef is marinating, prepare the vegetables and sauce: Wash all the vegetables and drain thoroughly, particularly the mung bean sprouts. String the snow peas. Cut the red pepper in half, remove the seeds, and cut into thin slices approximately 2 inches long. Cut the green onion on the diagonal into 1-inch slices. Chop the ginger and garlic.
To prepare the sauce, combine the water, honey, and black rice vinegar. Mix together the cornstarch and water in a separate small bowl. Set both aside.
Preheat a wok or frying pan and add 2 - 3 Tbsp oil. When the oil is hot, add the beef. Sear the meat briefly and then stir-fry until it changes color and is nearly cooked. (Stir-fry in two batches if necessary). Remove and drain on paper towels.
Wipe the wok clean with a paper towel and add about 2 Tbsp more oil. When the oil is hot, add the ginger and garlic and stir-fry until aromatic. Add the snow peas. Stir-fry briefly, and then add the red pepper, and finally the bean sprouts.
Make a well in the middle of the wok by pushing the vegetables up to the side. Add the sauce in the middle. Turn up the heat, give the cornstarch/water mixture a quick re-stir and add it to the sauce, stirring quickly to thicken. Mix the sauce in with the vegetables.
Add the beef. Turn down the heat and simmer for a few minutes until everything is cooked through. Stir in the green onion. Serve hot over rice.