Sheet-Pan Beef with Snap Peas, Water Chestnuts, and Oyster Sauce

Name: Sheet-Pan Beef with Snap Peas, Water Chestnuts, and Oyster Sauce
Yield: Serves 4
Cuisine: Asia, Asian
Ingredients: 1 pound, flank steak, trimmed and sliced thin across the grain on a slight bias (see illustrations below); 12 ounces, snap peas, stems and strings removed (see illustration below); 1 , red bell pepper, stemmed, seeded, and sliced into 1/4-inch-wide strips (see illustrations below); 2 tablespoons, vegetable oil; 3 medium, garlic cloves, minced or pressed through a garlic press (about 1 tablespoon); 1 teaspoon minced or grated, fresh ginger; , Salt and ground black pepper; 1/4 cup, water; 1/4 cup, oyster sauce; 3 tablespoons, mirin; 2 tablespoons, soy sauce; 1 tablespoon, light brown sugar; 2 teaspoons, cornstarch; 1 teaspoon, toasted sesame oil; 1 teaspoon, sambal oelek chili paste; 1 (8-ounce) can sliced, water chestnuts, drained, rinsed, and thoroughly patted dry (see note); 2 , scallions, sliced thin on the bias (see illustration below)

2 comments

Could we find an approach to preparing this one-dish meal in the oven, on a sheet pan, which would allow us time to walk away from the stove?

SERVES4

WHY THIS RECIPE WORKS

We made sure to choose vegetables that would cook at the same rate as the beef. We tossed the beef and most of the vegetables with oil, salt, and pepper, and spread the mixture on a hot sheet pan, which helped the ingredients start browning...

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