Rau Muống Xào Thịt Bò Vietnamese Sautéed Morning Glory With Beef

Ingredients

• For the Beef:
• 1 tablespoon (15ml) oyster sauce, such as Panda brand
• 1 tablespoon (15ml) soy sauce (see note)
• 1 teaspoon (4g) sugar
• 1 teaspoon (5ml) neutral oil, such as vegetable or canola oil
• Freshly ground black pepper
• 1/2 pound (227g) flank steak, sliced against the grain into 2-inch-long and 1/8-inch-thick strips
• For the Stir-Fry:
• 2 tablespoons (30ml) oyster sauce, such as Panda brand
• 1 tablespoon (15ml) soy sauce, plus more if desired
• 1 tablespoon (15ml) water
• 3 tablespoons (45ml) neutral oil, such as vegetable or canola
• 4 medium cloves (28g) garlic, finely chopped
• 1 bunch morning glory (1 to 1 1/2 pounds; 450g to 680g), stems and leaves separated, stems cut into 3-inch segments
• Freshly ground black pepper
• Steamed jasmine rice, for serving

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