I know it’s not the traditional way of making this dish, but it’s my way of making a quick, skinny, and tasty stir fry beef dish. It is ready in 30 minutes, which make it great for week nights.
1 ½ lbs flank steak, sliced into thin strips
4 garlic cloves, finely minced
2 tbsp low sodium soy sauce
1 tbsp sesame oil
1 or 2 tbsp fresh ginger, grated
1 medium onion, finely chopped
Pinch of sugar
2 tsp cornstarch
1 tbsp oyster sauce (or more if you wish)
1/2 cup water
1 tbsp canola oil
1 cup fresh or canned mushroom
2 cups cooked brown rice
In a large bowl, combine garlic, soy sauce, sesame oil, and ginger. Mix well and add flank steak. Marinate for 30 minutes or more.
Heat the oil in a wok on medium high heat. Add onion, the pinch of sugar and sauté for 2 minutes. Season the onion with salt.
Add steak slices into the wok and stir fry for about 10 minutes. Season the steak with salt and pepper, to taste.
Reduce heat to medium low. Add mushroom, oyster sauce and stir fry until steak is fully cooked (about 10 minutes).
Mix cornstarch with the water and add it to the wok. Simmer for 30 seconds.
Serve over rice.