Ingredients with Measurements:
- 1 pound flank steak, sliced thinly against the grain
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Sharp knife
Step-by-step instructions:
1. In a bowl, mix together the cornstarch, soy sauce, and oyster sauce. Set aside.
2. Heat the vegetable oil in a wok or large skillet over high heat.
3. Add the sliced flank steak and stir-fry for 2-3 minutes until browned. Remove from the wok and set aside.
4. Add the sliced bell peppers and onion to the wok and stir-fry for 2-3 minutes until slightly softened.
5. Add the minced garlic and stir-fry for another 30 seconds.
6. Return the cooked flank steak to the wok and stir-fry for another minute.
7. Pour the cornstarch mixture over the stir-fry and stir until the sauce thickens and coats the ingredients.
8. Season with salt and pepper to taste.
9. Serve hot with rice.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 12g
Carbohydrates: 12g
Protein: 35g
Substitutions for ingredients:
- Flank steak can be substituted with sirloin or ribeye steak.
- Red and green bell peppers can be substituted with any color of bell pepper.
- Oyster sauce can be substituted with hoisin sauce.
Variations:
- Add sliced mushrooms to the stir-fry.
- Use chicken instead of beef.
- Add sliced carrots or broccoli to the stir-fry.
Tips and tricks:
- Slice the flank steak against the grain to ensure tenderness.
- Make sure the wok or skillet is hot before adding the ingredients.
- Don't overcrowd the wok or skillet to ensure even cooking.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stir-fry in a wok or skillet over medium heat until heated through.
Presentation ideas:
Serve the stir-fry in a large bowl or on a platter.
Garnishes:
Garnish with sliced green onions or sesame seeds.
Pairings:
Serve with steamed rice or noodles.
Suggested side dishes:
Serve with a side of steamed vegetables or a salad.
Troubleshooting advice:
- If the sauce is too thick, add a little bit of water to thin it out.
- If the meat is tough, try marinating it in soy sauce for 30 minutes before cooking.
Food safety advice:
Make sure to cook the meat to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Stir-fry is a cooking technique that originated in China over 2,000 years ago.
Flavor profiles:
Savory, slightly sweet, and slightly spicy.
Serving suggestions:
Serve hot with rice or noodles.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A