Stir-Fry Beef, Green Beans, &

Water Chestnuts

⅓ cup oyster sauce

⅓ cup low-sodium beef broth

2 teaspoons rice vinegar

½  teaspoon red pepper flakes

2 tablespoons peanut or canola oil

1 flank steak (about 1½  pounds), slice the meat with the grain into 3 long strips, cut these strips across the grain into ⅛-inch-thick slices.

1 pound green beans (asparagus or similar vegetable), cut into 2-inch pieces

2 (8-ounce) cans sliced water chestnuts, drained

8 garlic cloves, minced

2 tablespoons grated ginger  

1.    Combine oyster sauce, broth, vinegar, and pepper flakes in bowl.

2.    Heat 2 teaspoons oil in large nonstick skillet over high heat.

3.    Cook half of steak until browned, about 1 minute per side, set aside,.

4.    Cook remaining meat adding more oil if needed (Put meat with juices in a bowl to add later).

5.    Add 2 teaspoons oil to skillet, and cook beans and water chestnuts until tender, about 3 minutes.

6.    Return meat to pan and add garlic and ginger and cook until fragrant, about 30 seconds.

7.    Add oyster sauce mixture and cook until thickened, about 1 minute.