1 pound flank steak
2 tablespoons low sodium soy sauce
1 teaspoon minced garlic
1/2 teaspoon pepper
3-1/2 tablespoons water, divided
2 tablespoons oyster sauce
1/4 teaspoon crushed red pepper
3/4 pound broccoli
2 tablespoons canola oil, divided
1 large red bell peppr, halved, seeded and cut into 1 inch pieces about 1-1/2 cups
4 cups hot cooked long grain rice
Cut steak in half lengthwise. Cut each half across the grain into 1/8 inch thick slices. Combine beef, soy sauce, garlic and black pepper; toss well. Cover and refrigerate 30 minutes. Combine 1-1/2 tablespoons water, oyster sauce, and crushed red pepper in a small bowl; set aside. Cut broccoli into florets. Peel brocil stems; cut stems diagonally into 1/4 inch thick slices. Heat 1 tablespoon canola oil in a large nonstick skillet over medium high heat. Add beef mixture to skillet; cook 3 minutes or until beef is browned, stirring constantly. Remove from heat. Transfer beef mixture to a bowl. Heat the remaining 1 tablespoon canola oil in pan over medium high heat. Add broccoli; cook 2 minutes, stirring constantly. Add bell pepper; cook 30 seconds, stirring constantly, Return beef mixture to pan. Stir in the oyster sauce mixture; cook until throughly heated. Serve over rice.
Not a NESTLÉ®-tested recipe.