Ingredients

The following ingredients have 4 Servings
  • 1 tablespoons oyster sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon soy sauce
  • 1/2 teaspoon sugar
  • 2 teaspoons cornstarch
  • 1/4 cup dry sherry
  • 1/4 cup water
  • 5 ounces pound snow peas
  • 8 ounces shiitake mushrooms
  • 1 large red bell pepper, sliced thin
  • 2 tablespoons finely minced ginger (I use a microplane zester)
  • 1 pound skirt steak, thinly sliced across the grain (flank would work too)
  • 1/2 teaspoon each black and white sesame seeds
  • salt and pepper, to taste
  • freshly cooked jasmine rice

Instruction

  • Combine the oyster sauce through water in a small bowl. Whisk until well mixed and any lumps from the cornstarch are dissolved.
  • In a medium-sized bowl, pour the sauce over the steak. Let marinate while you prepare the next few steps.
  • Prepare the rice according to package instructions. Thinly slice the mushrooms and peppers, set aside. Grate the ginger.
  • Heat 2 teaspoons of oil in a wok over high heat. Remove the beef from the sauce (leaving the sauce in the bowl for later) and cook the beef in batches, about 1/4 at a time.
  • Cook the beef in a single layer for a minute, then turning and cooking for another minute or until cooked through.
  • Place the cooked batches on a plate or bowl until you are finished. Return all the beef to the pan, add the ginger, and stir fry for a minute or two - until fragrant.
  • Once the beef is cooked, remove it all from the pan. Add a teaspoon of oil to the pan. Add the mushrooms and saute until tender. Add the bell pepper and saute for a minute. Add the peas and saute another minute.
  • Return the beef to the pan, add additional sauce (if desired) and cook until bubbling and thick. Season to taste with salt and pepper.
  • Sprinkle with sesame seeds. Serve immediately over hot rice.