serves 4
4 Tbsp. water
2 Tbsp. oyster sauce
1 Tbsp. cornstarch
1/2 Tbsp. brown sugar, packed
3 Tbsp. soy sauce
1/8 tsp. sesame oil
1 garlic clove, finely chopped or 1/8 tsp. garlic powder
1/2 tsp. ginger
dash crushed red pepper
1 lb. thinly sliced beef
1 cup broccoli florets (I actually don't measure—I probably add more veggies than the recipe says)
1 large carrot, peeled and diagonally sliced
1/3 cup sliced water chestnuts
about 15 sugar-snap peas
4 green onions, diagonally sliced
1-2 tsp. cooking oil
1. In a medium bowl, mix water, oyster sauce, cornstarchm, brown sugar, soy sauce, sesame oil, garlic, ginger and crushed red pepper.
2. Slice the beef into 1/4-inch by 2-inch strips.
3. Add the beef to the soy sauce mixture and stir well. Let it marinate while you prepare the vegetables.
4. Heat oil in a medium frying pan or wok.
5. Remove beef from suace and add it to the pan; stir to brown on all sides.
6. Add broccoli, carrots and peas; stir, then cover and let simmer about 2 minutes.
7. Add remaining sauce (if any), water chestnuts and green onions; cook until hot.
8. Serve with hot rice.
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