Far East Pistachio Stir Fry

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

1½ cups Vegetables (snowpeas, thin sliced broccoli, asparagus, carrots, celery, onion and/or red or green peppers)

¾ 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 ¼-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 ¼ cup water; add to hot sauce and cook until thickened.  Serve with rice. 

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