Vietnamese Sautéed Morning Glory with Beef

seriouseats.com

Soulbelow

subheading: 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

½ pound (227g) flank steak, sliced against the grain into 2-inch-long and ⅛-inch-thick strips

subheading: 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 ½ 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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