Ingredients with Measurements:
- 1 lb beef sirloin, thinly sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 tbsp vegetable oil
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp cornstarch
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- Salt and pepper to taste
- Green onions, sliced for garnish
Special equipment needed:
- Wok or large skillet
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, combine soy sauce, oyster sauce, cornstarch, grated ginger, and minced garlic. Mix well and set aside.
2. Heat vegetable oil in a wok or large skillet over high heat.
3. Add sliced beef and stir-fry for 2-3 minutes until browned. Remove from the wok and set aside.
4. In the same wok, add sliced bell peppers and onion. Stir-fry for 2-3 minutes until slightly softened.
5. Add the beef back into the wok and pour in the sauce mixture. Stir-fry for another 2-3 minutes until the sauce thickens and coats the beef and vegetables.
6. Season with salt and pepper to taste.
7. Garnish with sliced green onions and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat per serving: 10g
Carbohydrates per serving: 10g
Protein per serving: 30g
Substitutions for ingredients:
- Beef sirloin can be substituted with flank steak or tenderloin.
- Red and green bell peppers can be substituted with any color bell peppers or other vegetables such as broccoli or snow peas.
- Soy sauce can be substituted with tamari sauce or coconut aminos for a gluten-free option.
- Oyster sauce can be substituted with hoisin sauce or fish sauce.
Variations:
- Add sliced mushrooms for extra flavor and texture.
- Use chicken or shrimp instead of beef.
- Add a tablespoon of honey for a touch of sweetness.
- Add a tablespoon of rice vinegar for a tangy flavor.
Tips and tricks:
- Slice the beef thinly against the grain for a tender texture.
- Marinate the beef in the sauce mixture for 30 minutes to an hour for extra flavor.
- Don't overcrowd the wok or skillet to ensure even cooking and browning.
- Stir-fry the beef first before the vegetables to prevent overcooking the beef.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve on a bed of steamed rice or noodles. Garnish with sliced green onions and sesame seeds.
Garnishes:
Sliced green onions and sesame seeds.
Pairings:
Steamed rice, noodles, or stir-fried vegetables.
Suggested side dishes:
Egg rolls, dumplings, or a side salad.
Troubleshooting advice:
- If the sauce is too thick, add a tablespoon of water at a time until desired consistency is reached.
- If the beef is tough, slice it thinner against the grain or marinate it longer.
Food safety advice:
- Always wash your hands and utensils before handling food.
- Cook beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Ginger beef is a popular Chinese dish that originated in the Hunan province. It is a stir-fry dish that combines thinly sliced beef with fresh ginger and vegetables.
Flavor profiles:
Savory, slightly sweet, and gingery.
Serving suggestions:
Serve hot as a main dish with steamed rice or noodles.
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Region: Chinese