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Category: Beef
Prep Time: Cook Time: Total Time:
1 lb sirloin steak
1/3 cup teriyaki sauce
3 tbsp soy sauce
1 tbsp light brown sugar and dry sherry
2 clove garlic, minced
3 tbsp peanut or vegetable oil, divided
1 each red bell pepper and onion, diced
1 tsp cornstarch
1/4 cup oyster sauce
2 green onions, sliced
Place steak in a resealable bag. Add the next 5 ingredients and marinate for 1-4 hours. Trim steak of fat and thinly slice. Reserve the marinade to make the sauce by add the cornstarch to it, stirring to combine.
Heat 1 1/2 teaspoons oil in a 12-inch nonstick skillet over high heat until smoking. Add half of the beef to the skillet and break up clumps; cook without stirring, 1 minute, then stir and cook until beef is browned about the edges, about 30 seconds. Transfer the beef to a medium bowl. Add 1 1/2 peanut oil to the skillet, heat until just smoking, and repeat with the remaining beef.
Add the remaining 1 1/2 teaspoons peanut oil to the skillet; increase the heat to high and heat until just smoking. Add the bell pepper and onion, cook, stirring frequently, until spotty brown, about 1 1/2 minutes. Clear the center of the skillet; add the reserved sauce to the clearing and cook, about 15 to 20 seconds, then stir the mixture unto the peppers. Return the beef to the skillet and toss to combine. Add the oyster sauce to the skillet; cook, stirring constantly, until the sauce is thickened and evenly distributed, about 30 seconds. Transfer to a serving platter, sprinkle with the green onions, and serve. Serves 4-6
Note: I sometimes like to add steamed broccoli to the mix.
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BEEF IN OYSTER SAUCE AND RED PEPPER AND ONIONS
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Category: Beef
Prep Time: Cook Time: Total Time:
1 lb sirloin steak
1/3 cup teriyaki sauce
3 tbsp soy sauce
1 tbsp light brown sugar and dry sherry
2 clove garlic, minced
3 tbsp peanut or vegetable oil, divided
1 each red bell pepper and onion, diced
1 tsp cornstarch
1/4 cup oyster sauce
2 green onions, sliced
Place steak in a resealable bag. Add the next 5 ingredients and marinate for 1-4 hours. Trim steak of fat and thinly slice. Reserve the marinade to make the sauce by add the cornstarch to it, stirring to combine.
Heat 1 1/2 teaspoons oil in a 12-inch nonstick skillet over high heat until smoking. Add half of the beef to the skillet and break up clumps; cook without stirring, 1 minute, then stir and cook until beef is browned about the edges, about 30 seconds. Transfer the beef to a medium bowl. Add 1 1/2 peanut oil to the skillet, heat until just smoking, and repeat with the remaining beef.
Add the remaining 1 1/2 teaspoons peanut oil to the skillet; increase the heat to high and heat until just smoking. Add the bell pepper and onion, cook, stirring frequently, until spotty brown, about 1 1/2 minutes. Clear the center of the skillet; add the reserved sauce to the clearing and cook, about 15 to 20 seconds, then stir the mixture unto the peppers. Return the beef to the skillet and toss to combine. Add the oyster sauce to the skillet; cook, stirring constantly, until the sauce is thickened and evenly distributed, about 30 seconds. Transfer to a serving platter, sprinkle with the green onions, and serve. Serves 4-6
Note: I sometimes like to add steamed broccoli to the mix.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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