Lately I’ve been in the mood for stir fry. And by in the mood I mean I’ve already made it 3 times this week.
All new recipes too. This one I made last night and was really pleased with.
Some stir fry dishes are loaded with lots of vegetables (and therefore yield more colorful photos) but I liked this one because I was just looking for a great sauce and marinade with some meat.
And that’s exactly what I got.
The original recipe called for scallions and garlic, but I knew adding ginger to the mix would only make it better. The sauce/marinade calls for both hoisin and oyster as well as soy sauce.
Oyster sauce is another one of those that smells awful to me in the jar but adds a unique and pleasant flavor to the finished product. One helpful hint – as I’ve said before – to easily thinly slice the flank steak put it in the freezer for 15-20 minutes first.
Recipe Adapted from Amanda’s Cooking
10 minPrep Time
15 minCook Time
25 minTotal Time
- 1 pound flank steak, thinly sliced (against the grain)
- 2 tablespoons oyster sauce
- 1 tablespoon mirin
- 2 teaspoons cornstarch
- 3 tablespoons canola oil, divided
- 2 cloves garlic, minced
- 1 inch piece of ginger, cut into matchsticks
- 4 dried chilis, chopped
- 6 green onion, sliced on the diagonal into 2 inch pieces
- 4 tablespoons hoisin sauce
- 2 tablespoons low sodium soy sauce
- Combine oyster sauce, cornstarch and mirin and mix until smooth. Add sliced steak to marinade mixture, making sure all of it is coated. Let marinate for 15 minutes.
- In a wok heat 2 tablespoons of canola oil over high heat. Add half the steak slices and stir fry 2-3 minutes, lightly browning on both sides. Place cooked steak in separate bowl. Add remaining steak and repeat.
- Add remaining canola oil and reduce heat to medium. Add garlic, stir fry for a few seconds then add dried chilis and stir fry for a few more seconds. Add green onions and ginger, stir fry 1 minutes.
- Add steak back to wok along with hoisin and soy sauce. Mix and remove from heat.
- Serve with steamed rice and a drizzle of soy sauce.
Recipe Adapted from Amanda's Cooking