I served this favorite stir-fry dish for dinner last night, and decided to repost it for those who never saw my post from 2019.
I’ve expanded on the original source which was Beef with Snow Peas in Oyster Sauce, a recipe given to me by my sister many years ago when she and a friend had taken a Chinese Cooking class.
The original is delicious as well, and I have made it many times, but I like adding a combination of different vegetables too.
You can switch out your beef if you like, but I have found the flank steak called for cooks beautifully, and is especially tender with the short cooking time after having been marinated.
As with all stir-frying , if you pre-cut your veggies, mix the marinade, slice the beef, and marinate in advance , there is little left to do when time to make dinner, but cook.
This time I added fresh broccoli, fresh green beans, red pepper, carrots, and red onion, stir-frying them till brightly colored and crisp. I didn’t have any water chestnuts on hand , but I do like to add them if I have them.
Choose what you like and have on hand, and you can’t go wrong.
