Ingredients with Measurements:
- 1 lb. flank steak, thinly sliced
- 2 tbsp. vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 3 garlic cloves, minced
- 1 tsp. ginger, minced
- 2 tbsp. oyster sauce
- 2 tbsp. soy sauce
- 1 tbsp. cornstarch
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. In a small bowl, mix together oyster sauce, soy sauce, and cornstarch. Set aside.
2. Heat vegetable oil in a wok or large skillet over high heat.
3. Add sliced flank steak and stir-fry for 2-3 minutes until browned. Remove from wok and set aside.
4. In the same wok, add sliced bell peppers, onion, garlic, and ginger. Stir-fry for 2-3 minutes until vegetables are tender.
5. Add the cooked flank steak back into the wok and pour in the sauce mixture. Stir-fry for an additional 2-3 minutes until sauce has thickened and everything is well-coated.
6. Season with salt and pepper to taste.
7. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 300
- Fat: 15g
- Carbohydrates: 10g
- Protein: 30g
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 or other vegetables such as broccoli or snow peas.
- Oyster sauce can be substituted with hoisin sauce or soy sauce.
Variations:
- Add sliced mushrooms or bamboo shoots for extra texture.
- Add a teaspoon of chili flakes for a spicy kick.
- Use chicken or shrimp instead of beef.
Tips and tricks:
- Make sure to slice the flank steak against the grain for tender meat.
- Don't overcrowd the wok or skillet to ensure even cooking.
- Marinate the beef in the sauce mixture for 30 minutes before cooking for extra flavor.
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 steamed rice or noodles.
- Garnish with sliced green onions or sesame seeds.
Pairings:
- Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
- Steamed rice
- Stir-fried noodles
- Steamed broccoli
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the vegetables are not cooking evenly, stir-fry them separately before adding them back into the wok.
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:
- Hup Tul Woo Stir-Fry is a popular Cantonese dish that originated in southern China.
Flavor profiles:
- Savory, umami, slightly sweet
Serving suggestions:
- Serve hot with steamed rice or noodles.
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