1 1/2 lbs thin cut beef round steak, sliced into thin strips
1/4 cup oyster sauce (get it here)
3 tbsp fish sauce (get it here)
1/4 cup beef stock
1 tbsp sesame oil (get it here)
1 tsp fresh ginger, grated
1/4 tsp crushed red pepper flakes
4 cloves garlic, minced
6 oz mushrooms, thinly sliced
1 lb broccoli florets
3 tbsp olive oil
Slice the steak into thin strips - about 1/4 inch thick
In a large mixing bowl, combine oyster sauce, fish sauce, beef stock, sesame oil, ginger, red pepper flakes, and garlic.
Add the steak to the bowl and mix until all pieces are coated. Set aside. Let marinate for an hour. Longer if time allows.
While the meat is marinating, clean and trim the broccoli and slice the mushrooms.
Heat a wok or a large skillet over high heat. Add the olive oil to the pan.
Once the pan is very hot, add the broccoli, coating it in the oil and stir frying for 2-3 minutes.
Remove the beef from the marinade and add to the hot pan. Stir fry 2-3 minutes.
Pour the sauce in the pan and add the mushrooms.
Continue stir frying over high heat until the meat is cooked through and the sauce has reduced and thickened. This will happen naturally with high heat and continuous stirring.
If you lose too much of your sauce in the process, add a little extra beef stock to the pan.
Everybody liked it, but there was no sauce leftover once the meat was done marinating. Definitely make more sauce.
Per Serving - Calories - 456 Fat - 27g Protein - 44g Total Carbs - 11 g Fiber - 4.25g Net Carbs - 6.75g