Ingredients with Measurements:
- 1 lb beef sirloin, thinly sliced
- 1 tbsp cornstarch
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp rice wine
- 1 tsp sugar
- 1 tsp sesame oil
- 1/4 cup vegetable oil
- 1/2 cup sliced green onions
- 1/4 cup sliced ginger
- 2 cloves garlic, minced
- 1/4 cup water
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. In a bowl, mix together cornstarch, soy sauce, oyster sauce, rice wine, sugar, and sesame oil. Add the beef and mix well. Let it marinate for at least 30 minutes.
2. Heat the vegetable oil in a wok or large skillet over high heat. Add the green onions, ginger, and garlic. Stir-fry for 30 seconds.
3. Add the beef and stir-fry for 2-3 minutes until browned.
4. Add the water and stir-fry for another 2-3 minutes until the sauce thickens and coats the beef.
5. Season with salt and pepper to taste.
6. Serve hot with steamed rice.
Time:
Preparation time: 40 minutes
Cooking time: 10 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 20g
Carbohydrates: 7g
Protein: 28g
Substitutions for ingredients:
- Beef sirloin can be substituted with flank steak or ribeye.
- Rice wine can be substituted with dry sherry or white wine.
- Oyster sauce can be substituted with hoisin sauce or soy sauce.
Variations:
- Add sliced bell peppers or mushrooms for extra flavor and texture.
- Use chicken or pork instead of beef.
- Add chili flakes for a spicy kick.
Tips and tricks:
- Make sure the wok or skillet is hot before adding the oil and ingredients.
- Slice the beef thinly for faster cooking time.
- Don't overcrowd the wok or skillet to ensure even cooking.
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 JingBaJian Beef in a large platter with steamed rice on the side.
Garnishes:
Garnish with sliced green onions and sesame seeds.
Pairings:
Pair with steamed vegetables or a side salad.
Suggested side dishes:
Steamed rice, stir-fried vegetables, or egg drop soup.
Troubleshooting advice:
- If the sauce is too thick, add more water.
- If the beef is tough, marinate it for longer or slice it thinner.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F.
- Wash hands and surfaces thoroughly before and after handling raw meat.
Food history:
JingBaJian Beef is a popular dish in Sichuan cuisine, known for its spicy and bold flavors.
Flavor profiles:
Savory, umami, salty, and slightly sweet.
Serving suggestions:
Serve hot with steamed rice and your favorite side dishes.
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Region: Chinese