Beef Green Bean and Scallion Oyster Sauce Stir Fry
What You Will Need
Ingredients
- ⅓ cup chicken broth
- 3 Tbsp.vegetable oil
- 1 lb. green beans, trimmed and cut into 2 inch pieces
- 1 ½ lbs.flank steak, trimmed and sliced thin against grain
- 8 scallions, cut into 2 inch pieces
- 6 garlic cloves, minced
- 1 Tbsp. grated fresh ginger
Seasoning
- ¼ cup Panda Brand Oyster Flavored Sauce
- 2 Tbsp. Premium Soy Sauce
- 2 tsp. rice vinegar
- 1 tsp. red pepper flakes
Made with
Lee Kum Kee products
How to make it
Whisk broth, Oyster Flavored Sauce, Premium Soy Sauce, vinegar, and pepper flakes in bowl; set aside. Heat 1 tablespoon oil in 12 inch nonstick skillet over high heat until just smoking.
Add green beans and cook, stirring occasionally, until spotty brown, 4 to 6 minutes. Transfer to large bowl.
Heat 2 teaspoons oil in now-empty skillet over high heat until just smoking. Pat steak dry with paper towels. Add half of steak to skillet, break up any clumps, and cook, without stirring, for 1 minute.
Stir beef and continue to cook until browned, 1 to 2 minutes. Transfer to bowl with green beans and repeat with 2 teaspoons oil and remaining steak.
Add remaining 2 teaspoons oil and scallions to now-empty skillet and cook until spotty brown, about 2 minutes. Push scallions to sides of skillet. Add garlic and ginger to center and cook, mashing mixture into pan, until fragrant, about 30 seconds.
Stir mixture into scallions, then return green beans and steak, with any accumulated juices, to skillet and toss to combine. Whisk broth mixture to recombine, then add to skillet and cook, stirring constantly, until sauce is thickened, about 30 seconds. Serve.
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