Ingredients with Measurements:
- 1 pound of Scimudin (thinly sliced)
- 1 red bell pepper (thinly sliced)
- 1 yellow onion (thinly sliced)
- 2 cloves of garlic (minced)
- 1 tablespoon of vegetable oil
- 2 tablespoons of soy sauce
- 1 tablespoon of cornstarch
- 1 teaspoon of sugar
- Salt and pepper (to taste)
- 1 tablespoon of sesame oil
- 2 green onions (thinly sliced)
Special Equipment Needed:
- Wok or large skillet
Step-by-Step Instructions:
1. In a small bowl, whisk together soy sauce, cornstarch, sugar, and 1/4 cup of water. Set aside.
2. Heat vegetable oil in a wok or large skillet over high heat. Add Scimudin and stir-fry for 3-4 minutes until browned. Remove from the wok and set aside.
3. Add red bell pepper, yellow onion, and garlic to the wok. Stir-fry for 2-3 minutes until the vegetables are tender.
4. Return Scimudin to the wok and stir-fry for an additional minute.
5. Pour the soy sauce mixture over the Scimudin and vegetables. Stir-fry for 1-2 minutes until the sauce thickens and coats the Scimudin and vegetables.
6. Remove from heat and stir in sesame oil and green onions.
7. Serve hot with rice or noodles.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 220
- Fat: 8g
- Carbohydrates: 12g
- Protein: 25g
- Sodium: 650mg
Substitutions for ingredients:
- Scimudin can be substituted with beef, chicken, or tofu.
- Red bell pepper can be substituted with green bell pepper or any other color of bell pepper.
- Yellow onion can be substituted with white onion or red onion.
- Soy sauce can be substituted with tamari or coconut aminos.
- Cornstarch can be substituted with arrowroot powder or potato starch.
- Sesame oil can be substituted with vegetable oil or olive oil.
Variations:
- Add sliced mushrooms or snow peas to the stir-fry.
- Use different vegetables such as broccoli, carrots, or bok choy.
- Add chili flakes or Sriracha sauce for a spicy kick.
Tips and Tricks:
- Make sure the wok or skillet is hot before adding the Scimudin to ensure it browns properly.
- Cut the vegetables thinly and evenly for even cooking.
- Stir-fry quickly and constantly to prevent burning.
Storage Instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat in a wok or skillet over medium-high heat until heated through.
Presentation Ideas:
- Serve the stir-fry in a large bowl or on a platter.
- Garnish with sesame seeds or chopped cilantro.
Garnishes:
- Sesame seeds
- Chopped cilantro
Pairings:
- Serve with steamed rice or noodles.
Suggested Side Dishes:
- Steamed broccoli
- Stir-fried bok choy
- Vegetable fried rice
Troubleshooting Advice:
- If the sauce is too thick, add a splash of water to thin it out.
- If the Scimudin is tough, marinate it in soy sauce and cornstarch for 30 minutes before stir-frying.
Food Safety Advice:
- Make sure to cook the Scimudin to an internal temperature of 165°F to ensure it is safe to eat.
Food History:
- Scimudin is a type of thinly sliced beef that originated in Korea.
Flavor Profiles:
- Savory, umami, slightly sweet
Serving Suggestions:
- Serve hot as a main dish.
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