Dad's Authentic : A Chinese Chef's Secrets
This quick and savory pressure cooker flank steak dish brings together Chinese flavors like oyster sauce, soy, garlic, and Shaoxing wine for a restaurant-worthy meal in minutes. Veggies stay crisp and meat turns melt-in-your-mouth tender—all with minimal effort. Perfect over rice and ready for busy nights.
Equipment
- 1 Mixing bowl for marinating
- 1 Wok or skillet for stir-frying
- 1 Pressure cooker for cooking steak and veggies
Ingredients
Main Ingredients
- 1 lb flank steak thinly sliced against the grain
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil
- 2 cloves garlic minced
- 1 small onion sliced
- 1 cup broccoli florets
- ½ red bell pepper sliced
- ½ teaspoon sesame oil
- Salt and pepper to taste
Instructions
Instructions
- In a bowl, mix your flank steak with 1 tablespoon oyster sauce, soy sauce, Shaoxing wine, cornstarch, and just a pinch of salt. Let that soak up flavor at least 15 minutes.
- Heat 1 tablespoon vegetable oil in a wok or skillet. Get it hot, then sear your beef slices until browned but not cooked through—about 2-3 minutes. Take them out and set aside.
- Add the remaining oil then toss in garlic and onions. Stir-fry for about a minute until aromatic.
- Stir-fry the broccoli and red bell pepper for 2 to 3 minutes to preserve their crisp-tender texture.
- Return the beef to the pan and pour in the remaining oyster sauce. Stir everything well to coat evenly.
- Drizzle the sesame oil on top, adjust seasoning with salt and pepper, and stir-fry for 1 final minute.
- Serve hot over steamed rice and enjoy!
Notes
You can marinate the beef longer or overnight for deeper flavor. Frozen broccoli can be subbed in to save prep time.