Ingredients

• 2 1 1/2-inch-thick New York strip steaks , cut into 1-inch pieces
• 2 teaspoons dried minced onion
• 0.25 teaspoons minced garlic
• 1 tablespoon soy sauce , Optional
• 2 cups white rice
• 4 cups water
• 2 tablespoons vegetable oil
• 0.5 cups canned sliced bamboo shoots , drained
• 0.5 cups canned sliced mushrooms , Optional
• 0.25 cups chopped green onion
• 0.5 greens bell pepper , thinly sliced
• 0.5 teaspoons red pepper flakes , Optional
• 3 tablespoons soy sauce , Optional
• 1 cup broccoli florets
• 0.25 cups sugar snap peas , Optional
• 2 teaspoons cornstarch
• 2 tablespoons water
• ½ , 10 fluid ounce
• 0.25 cups chopped green onion

Instructions

1. 1 Place steak in a bowl; top with minced onion, garlic, and 1 tablespoon soy sauce. Stir to coat.
2. 2 Bring rice and 4 cups water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
3. 3 Heat vegetable oil in a skillet over medium heat; cook and stir bamboo shoots, mushrooms, 1/4 cup green onion, green bell pepper, red pepper flakes, and 3 tablespoons soy sauce in the hot oil until green bell pepper is slightly tender, 4 to 5 minutes. Add steak, broccoli, and sugar snap peas; cook until beef is browned and no longer pink in the center, about 10 minutes.
4. 4 Whisk cornstarch and 2 tablespoons water together in a bowl until cornstarch is dissolved. Heat oyster sauce in a saucepan over medium-low heat; slowly stir in cornstarch mixture until sauce is thickened, 3 to 5 minutes. Stir oyster sauce mixture into steak mixture; sprinkle with 1/4 cup green onions. Cook steak mixture until sauce is thickened, 7 to 8 minutes. Serve over rice.

Nutrition per serving