Ingredients with Measurements:
- 1 lb. flank steak, sliced thinly against the grain
- 1 tbsp. cornstarch
- 1 tbsp. soy sauce
- 1 tbsp. vegetable oil
- 1 tbsp. minced ginger
- 1 tbsp. minced garlic
- 1 red bell pepper, sliced thinly
- 1 green bell pepper, sliced thinly
- 1 onion, sliced thinly
- 2 tbsp. hoisin sauce
- 1 tbsp. sriracha sauce
- 1 tbsp. honey
- Salt and pepper to taste
- 2 green onions, sliced thinly for garnish
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. In a bowl, mix together the cornstarch and soy sauce. Add the sliced beef and toss to coat. Set aside.
2. Heat the vegetable oil in a wok or large skillet over high heat. Add the ginger and garlic and stir-fry for 30 seconds.
3. Add the sliced bell peppers and onion to the wok and stir-fry for 2-3 minutes until they start to soften.
4. Add the beef to the wok and stir-fry for 2-3 minutes until browned.
5. In a small bowl, mix together the hoisin sauce, sriracha sauce, and honey. Pour the sauce over the beef and vegetables and stir-fry for another 2-3 minutes until everything is coated in the sauce.
6. Season with salt and pepper to taste.
7. Garnish with sliced green onions and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 12g
Carbohydrates: 22g
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 peppers or other vegetables such as broccoli or snow peas.
- Hoisin sauce can be substituted with oyster sauce or sweet chili sauce.
- Sriracha sauce can be substituted with any hot sauce.
- Honey can be substituted with brown sugar or maple syrup.
Variations:
- Add sliced mushrooms to the stir-fry for extra flavor and texture.
- Use chicken or shrimp instead of beef.
- Make it vegetarian by using tofu or tempeh instead of meat.
Tips and tricks:
- Slice the beef thinly against the grain to make it more tender.
- Don't overcrowd the wok or skillet to ensure that the vegetables and meat cook evenly.
- Stir-fry quickly over high heat to prevent the vegetables from becoming too soft and mushy.
Storage instructions:
Leftovers can be stored 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 stir-fry in a large bowl or on individual plates. Garnish with sliced green onions for a pop of color.
Garnishes:
Sliced green onions
Pairings:
Serve with steamed rice or noodles.
Suggested side dishes:
- Steamed vegetables such as broccoli or bok choy
- Egg rolls or spring rolls
- Fried rice
Troubleshooting advice:
- If the vegetables are not cooking evenly, remove them from the wok and cook them separately before adding them back in with the beef.
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure that it is safe to eat.
- Wash your hands and all surfaces and utensils that come into contact with raw meat to prevent cross-contamination.
Food history:
Stir-fry is a popular cooking technique in Chinese cuisine that involves quickly cooking ingredients over high heat in a wok or skillet. It originated in China over 2,000 years ago and has since spread to other parts of Asia and the world.
Flavor profiles:
This spicy ginger beef stir-fry is sweet, savory, and spicy all at once. The ginger adds a slightly pungent and earthy flavor, while the hoisin sauce and honey add sweetness. The sriracha sauce adds a spicy kick.
Serving suggestions:
Serve this spicy ginger beef stir-fry with steamed rice or noodles for a complete meal.
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Region: Chinese