Ingredients with Measurements:
- 1 pound beef sirloin, sliced thinly
- 1 large Chinese radish, peeled and sliced into thin strips
- 1 onion, sliced
- 3 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- Salt and pepper to taste
- 2 green onions, sliced
Special equipment needed:
- Wok or large skillet
- Sharp knife
- Cutting board
Step-by-step instructions:
1. In a small bowl, mix together soy sauce, oyster sauce, sugar, salt, and pepper. Set aside.
2. Heat the wok or large skillet over high heat. Add vegetable oil and swirl to coat the bottom of the pan.
3. Add beef slices and stir-fry until browned, about 2-3 minutes. Remove from the pan and set aside.
4. In the same pan, add garlic and onion. Stir-fry until fragrant and onion is translucent, about 1-2 minutes.
5. Add Chinese radish and stir-fry for 2-3 minutes until slightly softened.
6. Return beef to the pan and pour in the sauce mixture. Stir-fry for another 2-3 minutes until the sauce is evenly distributed and the beef and radish are cooked through.
7. Garnish with sliced green onions and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories: 290
Fat: 15g
Carbohydrates: 10g
Protein: 28g
Sodium: 600mg
Sugar: 5g
Substitutions for ingredients:
- Beef sirloin can be substituted with flank steak or beef tenderloin.
- Chinese radish can be substituted with daikon radish or regular radish.
- Oyster sauce can be substituted with hoisin sauce or soy sauce.
Variations:
- Add sliced bell peppers or carrots for extra color and flavor.
- Use chicken or pork instead of beef.
- Add chili flakes or hot sauce for a spicy kick.
Tips and tricks:
- Slice the beef and radish thinly for even cooking.
- Stir-fry the beef in batches to avoid overcrowding the pan.
- Don't overcook the radish, it should be slightly crunchy.
- Adjust the seasoning to your taste.
Storage instructions:
Leftovers can be stored 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 the stir-fry in a large bowl or on a platter. Garnish with sliced green onions and sesame seeds.
Garnishes:
Sliced green onions and sesame seeds.
Pairings:
- Steamed rice or noodles.
- Stir-fried vegetables.
- Egg rolls or spring rolls.
Suggested side dishes:
- Steamed broccoli or bok choy.
- Fried rice.
- Vegetable stir-fry.
Troubleshooting advice:
- If the beef is tough, it may be overcooked. Cook for a shorter amount of time next time.
- If the radish is too soft, it may be overcooked. Cook for a shorter amount of time next time.
Food safety advice:
- Make sure to cook the beef and radish to a safe temperature of 145°F.
- Wash your hands and cutting board thoroughly after handling raw meat.
Food history:
Stir-fry is a popular cooking technique in Chinese cuisine that involves quickly cooking ingredients in a hot wok or skillet. It originated in China over 2,000 years ago and has since spread to other parts of Asia and the world.
Flavor profiles:
This Chinese Radish and Beef Stir-Fry is savory, slightly sweet, and has a mild crunch from the radish.
Serving suggestions:
Serve this stir-fry as a main dish with steamed rice or noodles and a side of vegetables.
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