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While I think stir fry should have oyster sauce and sesame oil often, I rarely have these things around. So I made a stir fry out of things I do always have in my pantry.


  • 1/2 lb. flank steak, cut into strips against the grain
  • 2 Tbsp. low-sodium soy sauce, divided
  • 1.25 tsp. sugar, divided
  • 1 Tbsp. cornstarch
  • 1 Tbsp. sherry
  • 1/2 tsp. Chinese 5-spice powder
  • 1/3 cup beef broth
  • 1 Tbsp canola or vegetable oil (or sesame oil if you have it)
  • 2 cups fresh veggies you prefer (I used red and green bell pepper, snow peas, mushrooms, carrots, baby corn, bean sprouts, broccoli)
  • 1 clove garlic, minced
  • 1/4 tsp. red pepper flakes, or to taste
  • salt and pepper


  • In a bowl, marinate the flank steak strips in 1 Tbsp soy sauce, 1/4 tsp. sugar and some freshly ground pepper.
  • Let sit for 20-30 minutes.
  • In the meantime, make the sauce.
  • In a small bowl, dissolve the cornstarch in the remaining 1 Tbsp. soy sauce.
  • Stir in the five spice powder, beef broth, remaining 1 tsp. sugar, and sherry.
  • Heat wok or skillet over high heat.
  • Add oil and heat until it begins to smoke.
  • Cook beef in hot oil until no longer pink, just a minute or two.
  • Add vegetables, garlic and red pepper flakes (and more oil, if necessary) to wok and stir fry for 1-2 minutes or until vegetables are crisp-tender.
  • Stir in sauce cook an additional 1-2 minutes. Season to taste with salt and pepper.
  • Serve over rice.
  • Serves 2

Categories: Asian  Dinner 
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