I have been struggling a little lately getting enough veggies in my day. Ok, who am I kidding, I struggle with this everyday! :) I came across this recipe and thought it was worth a try... It was fantastic! We even made another stir-fry with chicken the next day for lunch. This is such a great way to get lots of colorful vegetables all in one dish!1 pound flank steak
2 Tablespoons gf soy sauce
2 Tablespoons olive oil
2 scallions, minced
3 Tablespoons fresh ginger, finely slivered
2 garlic cloves, minced
1 red bell pepper, cut into thin strips
30 snow peas
2 Tablespoons gf oyster sauce
2 Tablespoons gf soy sauce
2 Tablespoons olive oil
2 scallions, minced
3 Tablespoons fresh ginger, finely slivered
2 garlic cloves, minced
1 red bell pepper, cut into thin strips
30 snow peas
2 Tablespoons gf oyster sauce
Slice steak into thin strips. Toss with 1 tablespoon soy sauce and let stand for 20 minutes.
Heat a large, heavy skillet or a wok over high heat. Add oil and swirl to coat pan evenly. Add scallions, ginger and garlic; stir-fry until fragrant.
In batches, add beef and stir-fry until browned, about 2 minutes. Return beef to pan and add in peppers and snow peas. Stir-fry for about 1 minute. Stir in remaining soy sauce and oyster sauce. Stir-fry for 1 minute more.
Heat a large, heavy skillet or a wok over high heat. Add oil and swirl to coat pan evenly. Add scallions, ginger and garlic; stir-fry until fragrant.
In batches, add beef and stir-fry until browned, about 2 minutes. Return beef to pan and add in peppers and snow peas. Stir-fry for about 1 minute. Stir in remaining soy sauce and oyster sauce. Stir-fry for 1 minute more.
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