Prep Time:
20 mins
Cook Time:
20 mins
Additional Time:
30 mins
Total Time:
1 hr 10 mins
Servings:
4
Yield:
4 large servings
Ingredients
Directions
Whisk sherry, oyster sauce, sesame oil, soy sauce, sugar, and cornstarch together in a bowl until sugar dissolves.
Arrange steak slices in a shallow bowl, pour the oyster sauce mixture over the meat, stir to coat, and refrigerate at least 30 minutes.
Heat vegetable oil in a wok or large skillet over medium-high heat. Cook and stir ginger and garlic in hot oil until fragrant about 1 minute. Remove and discard the ginger and garlic. Stir broccoli, mushrooms, and snow peas together in the skillet; cook and stir in the hot oil until the broccoli is bright green and almost tender, 5 to 7 minutes. Remove the vegetable mixture to a bowl.
Pour beef slices with the marinade into the skillet; cook and stir until the sauce forms a glaze on the beef and the meat is no longer pink, about 5 minutes. Return the cooked vegetables to the wok; cook and stir until the broccoli is heated through, about 3 minutes.
Cook's Note:
Some make-ahead tips: Cut up all the vegetables and beef and store in fridge. The rest will be easy and a quick after-work throw-together.
Nutrition Facts (per serving)
446
Calories
23g
Fat
23g
Carbs
37g
Protein
