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In this simple stir-fry, the freshness and crunch of sliced celery balance the savory meatiness of flank steak. We use half of the oyster sauce and fish sauce as a quick marinade for the beef, then add the remaining half at the end, to enhance the umami notes in the dish. Lime wedges and steamed jasmine rice are the perfect accompaniment.
pound flank steak, halved lengthwise with the grain, then cut against the grain into ¼-inch-thick slices
tablespoons oyster sauce, divided
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