Far East Pistachio Stir Fry

6 servings.

1 pound Flank or skirt steak
5 tablespoons Oil, divided
6 cloves Garlic, minced
1 inch piece Fresh ginger, peeled and minced
1 1/2 cups Vegetables (snowpeas, thin sliced broccoli, asparagus, carrots, celery, onion and/or red or green peppers)
3/4 cup Dry sherry or broth
4 tablespoons Oyster sauce
1 Dried red chili pepper or dash of dried red pepper flakes
1 teaspoon Brown sugar
1 cup Natural American pistachios


Cut steak across grain into 1/4-inch slices. Heat 3 tablespoons oil in wok or a large skillet. Add garlic and ginger; sauté briefly. Add steak slices and quickly brown all sides, stirring continually. Remove and reserve. Heat remaining oil and sauté vegetables until crisp-tender, about 2 minutes. Remove and reserve with meat. Add sherry or broth, oyster sauce, dried chili and brown sugar to pan; stir and cook about 2 minutes. Add steak, vegetables and pistachios to pan; mix and heat through; remove chili pepper. Thicken, if desired, with 1 teaspoon cornstarch dissolved in 1/4 cup water; add to hot sauce and cook until thickened. Serve with rice.