Ingredients with Measurements:
- 1 pound beef sirloin, thinly sliced
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 cup suan cai (Chinese pickled mustard greens), chopped
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- Salt and pepper to taste
- Chopped scallions for garnish
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. In a bowl, combine the beef slices with cornstarch and mix well.
2. Heat the wok or skillet over high heat and add the vegetable oil.
3. Add the minced garlic and ginger and stir-fry for 30 seconds.
4. Add the beef slices and stir-fry for 2-3 minutes until browned.
5. Add the chopped suan cai, red and green bell peppers, soy sauce, oyster sauce, sugar, salt, and pepper. Stir-fry for another 2-3 minutes until the vegetables are tender and the beef is cooked through.
6. Garnish with chopped scallions and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 290
- Total fat: 16g
- Cholesterol: 70mg
- Sodium: 660mg
- Total carbohydrates: 10g
- Dietary fiber: 2g
- Sugars: 5g
- Protein: 26g
Substitutions for ingredients:
- Beef sirloin can be substituted with flank steak or beef tenderloin.
- Suan cai can be substituted with other types of pickled vegetables such as kimchi or sauerkraut.
- Red and green bell peppers can be substituted with other vegetables such as carrots, broccoli, or mushrooms.
Variations:
- Add sliced onions or hot peppers for extra flavor and heat.
- Use chicken or pork instead of beef.
- Make it vegetarian by omitting the meat and adding tofu or tempeh.
Tips and tricks:
- Make sure to slice the beef thinly for quick and even cooking.
- Drain the suan cai well before chopping to remove excess liquid.
- Stir-fry the beef in batches if your wok or skillet is not large enough to avoid overcrowding.
- Adjust the seasoning to your taste by adding more or less soy sauce, oyster sauce, or sugar.
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 microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the stir-fry in a large bowl or on a platter.
- Garnish with chopped scallions or sesame seeds for extra flavor and texture.
Garnishes:
- Chopped scallions or green onions
- Sesame seeds
- Red pepper flakes
Pairings:
- Steamed rice or noodles
- Stir-fried vegetables
- Egg rolls or spring rolls
Suggested side dishes:
- Steamed broccoli or bok choy
- Fried rice
- Vegetable dumplings
Troubleshooting advice:
- If the beef is tough, marinate it in soy sauce and cornstarch for 30 minutes before cooking.
- If the stir-fry is too salty, add a splash of water or broth to dilute the seasoning.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Wash your hands and all utensils and surfaces before and after handling raw meat.
Food history:
- Suan cai is a traditional Chinese pickled vegetable made from mustard greens that has been used for centuries in Chinese cuisine.
Flavor profiles:
- Savory, tangy, and slightly sweet with a hint of spice.
Serving suggestions:
- Serve the stir-fry with steamed rice or noodles for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese