Ingredients with Measurements:
- 1 pound beef sirloin, thinly sliced
- 1 Chinese quince, peeled and cut into thin strips
- 1 onion, sliced
- 1 red bell pepper, sliced
- 2 garlic cloves, minced
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. In a small bowl, mix together soy sauce, oyster sauce, cornstarch, sugar, and a pinch of salt and pepper. Set aside.
2. Heat the vegetable oil in a wok or large skillet over high heat. Add the beef and stir-fry for 2-3 minutes until browned. Remove from the wok and set aside.
3. In the same wok, add the garlic, onion, and red bell pepper. Stir-fry for 2-3 minutes until the vegetables are slightly softened.
4. Add the Chinese quince and stir-fry for another 2-3 minutes until the quince is slightly softened.
5. Return the beef to the wok and pour in the sauce mixture. Stir-fry for another 2-3 minutes until the sauce has thickened and the beef is cooked through.
6. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 14g
Carbohydrates: 16g
Protein: 31g
Sodium: 800mg
Sugar: 8g
Substitutions for ingredients:
- Beef sirloin can be substituted with chicken or pork.
- Chinese quince can be substituted with regular quince or apple.
Variations:
- Add sliced mushrooms for extra flavor.
- Use different vegetables such as broccoli or snow peas.
Tips and tricks:
- Make sure to slice the beef thinly to ensure even cooking.
- Don't overcook the vegetables to maintain their crunchiness.
- Adjust the amount of soy sauce and sugar according to your taste preference.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve the stir-fry in a large bowl or on a platter with steamed rice on the side.
Garnishes:
Garnish with chopped green onions or sesame seeds.
Pairings:
Serve with a side of steamed vegetables such as broccoli or bok choy.
Suggested side dishes:
Steamed rice, vegetable stir-fry, egg drop soup.
Troubleshooting advice:
If the sauce is too thick, add a splash of water to thin it out. If the beef is tough, marinate it in soy sauce and cornstarch for 30 minutes before cooking.
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:
Chinese quince is a fruit that is commonly used in Chinese cuisine. It is similar to regular quince but has a more sour taste.
Flavor profiles:
Savory, slightly sweet, and tangy.
Serving suggestions:
Serve hot with steamed rice and a side of vegetables.
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Region: Chinese