Celebrity chef Curtis Stone — the head judge on Universal Kids’ Top Chef Junior and author of the 2013 New York Times bestseller What’s for Dinner? — shares his 10-minute recipe for steak and green bean stir-fry with ginger and garlic with Us Weekly.
3 tbsp oyster sauce
2 tbsp Chinese rice wine or dry white wine
2 tbsp soy sauce
2 tbsp canola oil, divide
1 lb flank steak, excess fat trimmed and cut across the grain into 1/4-inch-thick slices
1 large red bell pepper, cored, seeded and cut into 1/4-inch strips
1/2 cup thinly sliced shallots
8 oz green beans, trimmed and cut in half on the diagonal
2 large garlic cloves, finely chopped
2 tbsp finely chopped peeled fresh ginger
3 large scallions, thinly sliced
1 tsp toasted sesame oil
2 tsp toasted sesame seeds, for sprinkling
Fresh cilantro leaves, for garnish
1. In a small bowl, mix 1/4 cup water with oyster sauce, rice wine and soy sauce; set aside. Heat a wok or large skillet over high heat. Add 1 tablespoon of the canola oil and swirl it to coat cooking surface. Add beef, spreading it out in a single layer, and cook without stirring for about 2 minutes, or until well-browned on the bottom. Transfer the beef to a rimmed baking sheet.
2. Add the remaining canola oil to the wok, then add peppers and beans, cook, stirring often. Stir in shallots, garlic and ginger, then stir oyster sauce mixture, add to wok, and cook, stirring often, for about 2 minutes, or until vegetables are crisp-tender and sauce has reduced slightly. Return beef and its juices to wok, add scallions, and stir for about 1 minute, or until beef is heated through. Stir in sesame oil, remove from heat and serve immediately. Garnish with cilantro leaves and toasted sesame seeds.
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