New Recipe - #20

Our second new recipe this week was Beef, Red Pepper and Green Bean Stir-fry, also from 30-minute Suppers.

While we make stir-fry often, we typically use tofu vs. beef, so it was a nice change. We also liked the seasoning used in this dish.

Jenny's rating: 4 stars
Corey's rating: 3-1/2 stars

Recipe:

• 1/2 cup oyster sauce
• 1 tablespoon rice vinegar
• 1/4 teaspoon red pepper flakes
• 3 tablespoons vegetable oil
• 1 flank steak (about 1-1/2 pounds) cut into 1/4-inch thick slices
• 1 red bell pepper, seeded and sliced thin
• 2 tablespoons grated fresh ginger
• 4 garlic cloves, minced
• 3/4 cup low-sodium chicken broth
• 8 oz green beans

1. Whisk oyster sauce, vinegar and pepper flakes in medium bowl. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Cook half of beef until well browned, about 3 minutes. Transfer to bowl and repeat with additional tablespoon oil and remaining beef.

2. Add remaining oil and bell pepper to skillet and cook until just softened, about 2 minutes. Add ginger and garlic and cook until fragrant, about 30 seconds. Add chicken broth and cook until thickened, about 1 minute.

3. Add green beans and cook until bright green and tender, about 2 minutes. Return beef and any accumulated juices to skillet. Add oyster sauce mixture and cook until thoroughly incorporated and thickened, about 1 minute.