Stir-fry Beef with Green Peppers and Mushrooms

This Asian-inspired dish easy to prepare and is a great quick-fix for dinner.

You will need:
2 tbsp soy sauce
1 tsp plus 1 tbsp sugar
12 oz. flank steak, cut into 2-inch wide strips with grain, then sliced across grain into 1/8-inch-thick slices
2 tbsp dry sherry
1/2 cup low sodium chicken broth
1/4 cup oyster sauce
1 tsp cornstarch
3 medium garlic cloves, pressed through garlic press
1 tbsp minced fresh ginger
2 tbsp vegetable oil
12 oz. white mushrooms, sliced
1 medium green bell pepper, seeded and cut into 1/4-inch slices
2 tbsp water

Combine the soy sauce and 1 tsp of sugar in a medium bowl. Add the sliced beef, mix, and marinate for half-hour. Whisk the remaining 1 tbsp of sugar, sherry, chicken broth, oyster sauce, and corn starch in a medium bowl. Combine the garlic, ginger, and 1 tsp of vegetable oil in a small bowl.

Drain the beef and discard the liquid. heat 1 tsp of vegetable oil in a medium non-stick skillet over high hear until smoking. Add half of the beef and cook without stiring for 1 minute, then stir and cook until browned, 1 to 2 minutes. Transfer the beef to a clean bowl. Heat another 1 tsp of vegetable oil in the skilled and repeat with the remaining beef. Rinse skillet and dry with paper towels.

Add remaining 1 tbsp of vegetable oil to skillet and heat until just smoking. Add the sliced mushrooms and green peppers; cook, stirring frequently for 3-5 minutes until vegetable begin to brown slightly. Add water and continue to cook until vegetables are crisp-tender, 1-2 minutes longer. Push vegetables to the side of the skillet; add garlic-ginger mixture to clearing and cook, mashing with spatula, until fragrant, 15-20 seconds. Combine garlic-ginger mixture with vegetable. Return beef to skillet and stir to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly until thickened, about 30 seconds.

Serve in a medium bowl, over rice. Extra points if you eat it with chopsticks! :)