Ingredients with Measurements:
- 1 pound of intip (beef heart), sliced into thin strips
- 1 tablespoon of vegetable oil
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 1 teaspoon of sugar
- 1/4 teaspoon of black pepper
- 1/4 cup of water
- 1 tablespoon of cornstarch
- Salt to taste
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. In a wok or large skillet, heat the vegetable oil over medium-high heat.
2. Add the minced garlic and ginger and stir-fry for 30 seconds or until fragrant.
3. Add the sliced intip and stir-fry for 2-3 minutes or until browned.
4. In a small bowl, mix together the soy sauce, oyster sauce, sugar, black pepper, water, and cornstarch.
5. Pour the sauce mixture into the wok and stir-fry for another 2-3 minutes or until the sauce thickens and coats the intip.
6. Season with salt to taste.
7. Serve hot with rice.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 220
- Fat: 10g
- Carbohydrates: 4g
- Protein: 28g
Substitutions for ingredients:
- Beef heart can be substituted with beef sirloin or flank steak.
- Vegetable oil can be substituted with any neutral oil.
- Soy sauce can be substituted with tamari or coconut aminos.
- Oyster sauce can be substituted with hoisin sauce or soy sauce.
Variations:
- Add sliced onions and bell peppers for a colorful and flavorful dish.
- Use chicken or pork instead of beef.
- Add chili flakes or hot sauce for a spicy kick.
Tips and tricks:
- Make sure to slice the intip thinly for even cooking.
- Don't overcrowd the wok or skillet to ensure that the intip gets browned and crispy.
- Use a wooden spoon or spatula to stir-fry the intip to prevent it from sticking to the pan.
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 the intip on a bed of steamed rice with a side of steamed vegetables.
Garnishes:
- Garnish with chopped scallions or cilantro.
Pairings:
- Serve with a cold beer or a glass of red wine.
Suggested side dishes:
- Steamed broccoli or bok choy
- Stir-fried green beans or snap peas
Troubleshooting advice:
- If the intip is tough, try marinating it in a mixture of soy sauce, sugar, and cornstarch for 30 minutes before stir-frying.
Food safety advice:
- Make sure to cook the intip to an internal temperature of 145°F to ensure that it is safe to eat.
Food history:
- Intip is a traditional Peruvian dish made from beef heart. It is a popular street food in Peru and is often served with potatoes and corn.
Flavor profiles:
- Savory, umami, garlicky, gingery
Serving suggestions:
- Serve hot with steamed rice and a side of vegetables.
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