Ingredients with Measurements:
- 1 lb beef sirloin, sliced into thin strips
- 1 tbsp curry powder
- 1 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp vegetable oil
- 1 red bell pepper, sliced into thin strips
- 1 green bell pepper, sliced into thin strips
- 1 onion, sliced into thin strips
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 1/4 cup beef broth
- 1 tbsp cornstarch mixed with 2 tbsp water
- 1/4 cup chopped scallions
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. In a bowl, mix together the beef, curry powder, soy sauce, cornstarch, sugar, salt, and black pepper. Let it marinate for 10 minutes.
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. Add the red and green bell peppers, onion, garlic, and ginger to the wok. Stir-fry for 2-3 minutes until the vegetables are tender.
4. Add the beef broth and cornstarch mixture to the wok. Stir-fry for 1-2 minutes until the sauce thickens.
5. Return the beef to the wok and stir-fry for another minute until everything is heated through.
6. Garnish with chopped scallions and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories: 285
Fat: 15g
Carbohydrates: 12g
Protein: 24g
Sodium: 650mg
Sugar: 5g
Substitutions for ingredients:
- Beef sirloin can be substituted with flank steak or beef tenderloin.
- Red and green bell peppers can be substituted with any color bell peppers or other vegetables such as broccoli or snow peas.
- Beef broth can be substituted with chicken broth or vegetable broth.
Variations:
- Add 1 tsp of chili flakes for a spicier version.
- Use chicken or shrimp instead of beef for a different protein option.
- Add 1 cup of cooked rice or noodles for a heartier meal.
Tips and tricks:
- Make sure to slice the beef and vegetables thinly for even cooking.
- Don't overcrowd the wok or skillet to ensure the vegetables and beef cook evenly.
- Use a high smoke point oil such as vegetable oil or canola oil for stir-frying.
- Add more cornstarch mixture if you prefer a thicker 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 with a sprinkle of chopped scallions on top.
Garnishes:
Chopped scallions
Pairings:
Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
Steamed broccoli, green beans, or a mixed vegetable stir-fry.
Troubleshooting advice:
- If the beef is tough, try marinating it for longer or slicing it thinner.
- If the vegetables are overcooked, reduce the cooking time or add them to the wok later in the cooking process.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Wash your hands and all utensils and surfaces that come into contact with raw beef to avoid cross-contamination.
Food history:
Curry is a popular spice blend used in many Asian and Indian dishes. It is believed to have originated in India and spread to other parts of the world through trade routes.
Flavor profiles:
Savory, slightly sweet, and spicy.
Serving suggestions:
Serve hot with a side of rice or noodles.
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