Beef, Green Bean and Scallion Stir-fry

Serves 4

We use a flat-bottom wok for this dish, but a 12-inch skillet will also work well. Prep the ingredients in advance and line them up in the order you'll add them to the pan. You can put the first 5 ingredients in a small bowl and add them all at once.

In a bowl, mix:

¼ cup oyster sauce

½ cup chicken broth

2 tbsp, soy sauce

2 tsp, rice vinegar

½ tsp. red pepper flakes

3 tbsp vegetable oil (divided)

12 oz. Green beans, trimmed and cut into 2-inch pieces

1 small flank steak (about 1 pound) halved lengthwise and and sliced thin

8 scallions, cut into 2-inch pieces

6 garlic cloves, minced

1 tbsp grated fresh ginger

1. Whisk the liquids in the bowl to mix.
2. Heat 1 tbsp of oil in the pan over high heat until just smoking.
3. Add beans and cook, stirring occasionally, until spotty brown, 4 to 6 minutes. Transfer to bowl.
4. Add 2 tsp oil to the empty pan and cook half the steak until browned,, about 1 minute. Transfer to bowl. Add 2 tsp oil to pan and cook remaining steak.
5. Add remaining oil and scallions and cook until scallions are browned in sports, about 2 minutes, stirring frequently.
6. Add garlic and ginger and cook until fragrant, about 30 seconds.
7. Return steak, beans and juices to pan. Add oyster sauce mixture and cook until thickened, about 20 seconds. Serve.

Source: America's Kitchen “30-Minute Suppers” Summer 2011

Copyright © 2001-2012 by The Still Waters Group

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