Ingredients with Measurements:
- 1 pound flank steak, thinly sliced against the grain
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1/4 cup soy sauce
- 1/4 cup hoisin sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1/4 teaspoon red pepper flakes
- 1/4 cup water
- 2 green onions, sliced
- Sesame seeds, for garnish
Special equipment needed: None
Step-by-step instructions:
1. In a bowl, toss the sliced beef with cornstarch until coated.
2. Heat the vegetable oil in a large skillet over high heat. Add the beef and cook until browned, about 2-3 minutes. Remove the beef from the skillet and set aside.
3. In the same skillet, add the red and green bell peppers, onion, garlic, and ginger. Cook until the vegetables are tender, about 5-7 minutes.
4. In a small bowl, whisk together the soy sauce, hoisin sauce, brown sugar, rice vinegar, red pepper flakes, and water. Pour the sauce into the skillet with the vegetables and stir to combine.
5. Add the beef back into the skillet and stir to coat with the sauce. Cook for an additional 2-3 minutes until the beef is cooked through.
6. Garnish with sliced green onions and sesame seeds.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature: High heat
Serving size: 4
Nutritional information:
Calories: 350
Fat: 14g
Carbohydrates: 23g
Protein: 32g
Sodium: 1300mg
Sugar: 15g
Substitutions for ingredients:
- Flank steak can be substituted with sirloin or ribeye steak.
- Red and green bell peppers can be substituted with any color bell pepper.
- Hoisin sauce can be substituted with oyster sauce or black bean sauce.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
Variations:
- Add sliced mushrooms to the skillet with the vegetables.
- Use chicken instead of beef.
- Add sliced water chestnuts for crunch.
Tips and tricks:
- Slice the beef against the grain for a tender texture.
- Make sure the skillet is hot before adding the beef to ensure a good sear.
- Don't overcook the vegetables, they should still have a slight crunch.
- Double the sauce recipe if you prefer more sauce.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve on a bed of rice or noodles.
Garnishes:
Sesame seeds and sliced green onions.
Pairings:
Serve with steamed broccoli or bok choy.
Suggested side dishes:
Rice or noodles.
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the beef is tough, it may not have been sliced against the grain.
Food safety advice:
Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Mahogany beef is a popular Chinese-American dish that originated in the United States in the 1950s.
Flavor profiles:
Savory, sweet, and slightly spicy.
Serving suggestions:
Serve hot with rice or noodles.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese